Save leftovers for lunch the next day.
|8||chicken pieces (breasts or legs)|
|2 small||garlic cloves, minced|
|1 small||onion, chopped|
|1 1/2 teaspoons||salt|
|3 medium||tomatoes, chopped|
|1 teaspoon||parsley, chopped|
|1/4 cup||celery, finely chopped|
|2 medium||potatoes, peeled and chopped|
|2 small||carrots, chopped|
- 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.
Yield: 8 servings--Serving size: 1 piece of chicken
Each serving provides:
Total fat: 6 g
Saturated fat: 2 g
Cholesterol: 75 mg
Sodium: 489 mg
Calcium: 32 mg
Iron: 2 mg