1 sm. pkg. mixed chicken pieces, thighs, or drumsticks
2 bouillon cubes
1/4 tsp. black pepper
1 tsp. salt, more if desired
2 tsp. regular flour
2 tsp. Hunt's tomato paste
1 med. size onion, chopped up
Vegetable oil
Water
1 tsp. soy sauce; optional
String beans, 1/4 to 1/2 lb.; optional

1. Boil chicken in slightly, salty water. Allow sufficient time for cooking to remove chicken off bones easily. Don't over cook or boil. Remove from heat. Cool. Remove chicken from bones. Save broth.

2. Heat oil in frying pan. Fry chicken slightly brown. Heat should be moderate.

3. Remove chicken from frying pan to a bowl. Pour out excess oil. Reduce heat to low. Put in onions. Saute. Add soy sauce, salt, pepper, and bouillon cubes. Mix well. Add flour. Stir. Add tomato paste. Stir. Add chicken and stir. Simmer for 2 minutes. Stir once.

4. Add chicken broth slowly to prevent lumps from flour mixture. Cover. Increase heat to moderate. Add string beans.

5. Cook until gravy thickens and to your liking. Turn off heat.

6. Serve over rice, or in any way you like it.