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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.
id=”instruction-step-2″ class=”p1″>2. Stir in spices and garlic and cook until fragrant, 1 minute.
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.
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.
n-step-5″ class=”p1″>6. Bring to a low boil and simmer for 25 minutes until thickened.
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.
ss=”p1″>9. Stir in scallions and vinegar and serve garnished with parsley.