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
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.