Step 1

In a large skillet or dutch oven, heat olive oil over Medium heat until shimmering.  Add onions and yellow bell peppers and cook until softened, 5-7 minutes.

Step 2

id=”instruction-step-2″ class=”p1″>2.  Stir in spices and garlic and cook until fragrant, 1 minute.

Step 3

id=”instruction-step-3″ class=”p1″>3.  Stir in 2 cups chicken broth and the diced tomatoes.  Add chicken in a single layer nestled in the broth.  Bring to a simmer then cover with a lid and simmer until chicken is fork tender, 15-17 minutes.  Transfer chicken to a plate to cool.  4.  Once it is cool enough to touch, pull the chicken into bite sized pieces.

Step 4

tion-step-4″ class=”p1″>5.  Mix together the remaining broth with arrowroot powder to make a slurry and add to the pan.  Add sausage to the pan.

Step 5

n-step-5″ class=”p1″>6.  Bring to a low boil and simmer for 25 minutes until thickened.

Step 6

tep-6″ class=”p1″>7.  Add pulled chicken and shrimp to the pan and simmer for 10 minutes until shrimp is cooked through.  8.  Remove bay leaves.  Taste and adjust seasonings if desired.

Step 7

ss=”p1″>9.  Stir in scallions and vinegar and serve garnished with parsley.