Chicken Stew

8 pieces chicken (breasts or legs)
1 C water
2 cloves small garlic, minced
1 small onion, chopped
1 1/2 tsp salt
1/2 tsp pepper
3 medium tomatoes, chopped
1 tsp parsley, chopped
1/4 C celery, finely chopped
2 medium potatoes, peeled, chopped
2 small carrots, chopped
2 bay leaves


1. Remove skin from chicken, along with any extra fat. In 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.

Yield: 8 servings
Serving size: 1 piece
of chicken
Each serving provides:
Calories: 206
Total fat: 6 g
Saturated fat: 2 g
Cholesterol: 75 mg
Sodium: 489 mg
Total fiber: 2 g
Protein: 28 g
Carbohydrates: 10 g
Potassium: 493 mg