Ingredients

• 1 tablespoon olive oil
• 1 (8 ounce) boneless chicken breast, cut into bite-size pieces
• 2 links hot chicken sausage, cut into 1-inch slices
• 1 yellow onion, sliced
• 1 red bell pepper, thinly sliced
• 1 poblano pepper, sliced
• 1 jalapeno pepper, seeded and thinly sliced
• 1 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper
• 4 cups low-sodium chicken broth
• 1 tablespoon unsalted butter
• 1 tablespoon arrowroot powder
• 2 eggs
• 2 tablespoons chopped fresh parsley, or more to taste

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Instructions

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.