Chicken Stew
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Chicken Stew
Recipe Number: 1051201846
Contributor: Lynette

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4 lbs. chicken thighs with skin and bone
1 bag. peeled carrots (rinse only, no need to cut)
3-4 inch ginger root (remove skin with potato peeler, cut into 4th's)
4 stalks celery (cut bite sized)
3 large potatoes (medium diced)
1 small round onion (cut half moon shaped)
1/4 C achote oil
2 Tbsp. Hawaiian salt
Pepper to taste
Cooking Instructions
Boil chicken thighs with Hawaiian salt and ginger root, in a large pot for approx. 2 hours, the meat will be easy to shred off the bone. Remove chicken from pot (keep chicken broth in pot) and place in a separate bowl, remove skins and bones. While you are doing this, add the celery, round onion and carrots to the chicken broth, turn your heat down to Med. High. Add in your shredded chicken meat, potatoes, and round onion. When potatoes have cooked (approx. 20-30 minutes) add in Achote Oil and pepper to taste, approx. 1-2 tsp. is plenty.

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