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

 

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.

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
Calcium: 32 mg
Iron: 2 mg