Place chicken thighs skin down to brown for 6 to 8 min Flip chicken thighs for a quick seared Take out all the grease except for a table spoon. Sauteed onions and green peppers for 3min Pour enough water to cover everything. (You can substitute water for chicken stock or bone broth) Let it bring to boil then lower the temperature to low and simmer for an hour. Remove celery and chicken skin. Add the potato and a table spoon of fresh grated ginger. Add 1/2 tsp chili powder, 1/2 tsp oregano, 1/4 tsp cumin, 1/4 tsp turmeric, 1/2tsp *salt (*to taste) Simmer for 30 min until the potatoes are done. Serve hot with some lime juice.