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Chicken and Peppers Egg Drop Stew

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"I have to start this recipe with OMG. I love my random paleo one-pot meals. It only took 30 minutes. This recipe was developed as I was taking the ingredients out of my refrigerator and this is what I created! Perfect dinner for 2."
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48 m servings 607
Original recipe yields 2 servings


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  1. Heat oil in a large pot over medium-high heat. Add chicken and sausage; cook and stir until evenly browned, about 7 minutes. Add onion, red bell pepper, poblano pepper, jalapeno pepper, salt, and black pepper; cook, stirring often, until softened, 5 to 7 minutes.
  2. Pour chicken broth into the pot; bring to a boil. Reduce heat to medium and stir in butter and arrowroot powder to thicken the stew.
  3. Whisk eggs in a small bowl.
  4. Increase heat to medium-high to bring stew to an active simmer. Remove from heat. Drizzle eggs in slowly, stirring with a wooden spoon until cooked through, about 1 minute. Stir in parsley.


  • Cook's Notes:
  • Use mild chicken sausage if preferred.
  • Substitute coconut oil for the olive oil if desired.

Nutrition Facts

Per Serving: 607 calories; 37 19.5 48.1 301 1943 Full nutrition

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