Chicken Stew

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