Save leftovers for lunch the next day.
Nutrition Facts| Serving Size | 1 piece of chicken | | Calories | 206 | | Total Fat | 6 g | | Saturated Fat | 2 g | | Cholesterol | 75 mg | | Sodium | 489 mg | | Calcium | 32 mg | | Iron | 2 mg |
Ingredients and Preparation| Ingredients | Measures |
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| Chicken pieces (breasts or legs) | 8 | | Water | 1 cup | | Garlic cloves, minced | 2 small | | Onion, chopped | 1 small | | Salt | 1 ½ teaspoons | | Pepper | ½ teaspoon | | Tomatoes, chopped | 3 medium | | Parsley, chopped | 1 teaspoon | | Celery, finely chopped | ¼ cup | | Potatoes, peeled and chopped | 2 medium | | Carrots, chopped | 2 small | | Bay leaves | 2 |
Directions - Remove the skin from the chicken and any extra fat. In a large skillet, combine chicken, water, garlic, onion, salt, pepper, tomatoes, and parsley. Tightly cover and cook over low heat for 25 minutes.
- Add celery, potatoes, carrots, and bay leaves and continue to cook for 15 more minutes or until chicken and vegetables are tender. Remove bay leaves before serving.
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