Hawaiian Chicken Stew

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Featured in the Honolulu Star-Advertiser on April 13, 2016.



Hawaiian Chicken Stew

  • 6 boneless, skinless chicken thighs
  • 2 (14.5 ounce) cans low-sodium chicken broth
  • 2 tablespoons grated ginger
  • 1 medium sweet Ewa onion, finely chopped
  • 6 stalks celery, finely chopped
  • Water
  • 1 chicken bouillon cube
  • 1/4 cup low-sodium shoyu
  • 1 (6 ounce) can tomato paste
  • 2 medium carrots, sliced
  • 3 medium potatoes, peeled, cut into large cubes
  • 1/2 cup flour dissolved in 1 cup water
  • Salt and pepper to taste


  1. In large pot, put chicken thighs, broth, ginger, onions and celery and enough water to cover chicken.
  2. Bring to boil and cook on medium-high heat for 30-45 minutes or until chicken is tender.
  3. Add bouillon, shoyu, tomato paste, carrots and potatoes.
  4. Bring to boil again, turn off heat, and let it sit covered for another 30 minutes.
  5. Bring to boil again; add flour and water until desired consistency.
  6. Season with salt and pepper to taste.

Makes 6 servings.

Approximate Nutrient Analysis per serving (not including salt to taste):
370 calories, 6 g fat, 1.5 g saturated fat, 100 mg cholesterol, 950 mg sodium, 53 g carbohydrate, 6 g fiber, 8 g sugar, 29 g protein


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I followed the recipe throughout it tasted on the sweeter side just like I like it without no salt added since some of the other ingredients have already salt added to it. ??

by Beatriz R on 11/18/2020