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 |
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.
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