Chicken Stew

Ingredients:

6 Chicken Thighs
2 Carrots, sliced
3 Potatoes, peeled, cut into large cubes
1 Onion, finely chopped
6 Stalks Celery, finely chopped
2 Cans Chicken Broth
1 Chicken Bouillon Cube
2 Tablespoons grated ginger
1/4 Cup Shoyu
1 small can tomato paste
1/2 cup flour + 1 cup water (thickener)

Instructions:

In medium to large size pot, put in the chicken thighs, chicken broth, ginger, onions and celery and enough water to cover chicken. Bring to boil and cook on med-high heat for 30-45 minutes or until chicken is fairly tender. Add bouillon cube, shoyu, tomato paste, carrots and potatoes. Bring to boil again, turn off heat and allow to sit covered for another 30-45 minutes. Bring to boil again and add flour and water thickener until desired thickness is achieved. Season with salt & pepper, to your liking. Enjoy as is or over rice. ONO! Mahalo T for this recipe!