Chicken Stew
Description
This stew is as hearty as any, but healthier than most.
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
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
Ingredients
8 pieces chicken (breasts or legs)
1 cup 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 cup celery, finely chopped
2 medium potatoes, peeled, chopped
2 small carrots, chopped
2 bay leaves
1 cup 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 cup celery, finely chopped
2 medium potatoes, peeled, chopped
2 small carrots, chopped
2 bay leaves
Instructions
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.
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.
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