Chicken Stew Recipe
Chicken stew - Nothing satisfies more than a hearty bowl of chicken stew and this chicken stew recipe is simple and satisfying! This is the perfect recipe that can be made ahead of time an re-heated the next day.
- 6 chicken thighs
- 2 carrots, sliced
- 2-3 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 Aloha shoyu
- 1 small can tomato paste
- 1/2 cup flour + 1 cup water (thickener)
In Med-large pot, put chicken thighs, 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 if necessary.