• Chicken Stew

    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

    Servings and Times

    Servings 8

    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
    1. 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.
    2. 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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