Adapted from the National Heart, Lung, and Blood Institute, National Institutes of Health, US Department of Health and Human Services
Save leftovers for lunch the next day.
|Serving Size||1 piece of chicken|
|Total Fat||6 g|
|Saturated Fat||2 g|
Ingredients and Preparation TOP
|Chicken pieces (breasts or legs)||8|
|Garlic cloves, minced||2 small|
|Onion, chopped||1 small|
|Salt||1 ½ teaspoons |
|Tomatoes, chopped||3 medium|
|Parsley, chopped||1 teaspoon|
|Celery, finely chopped||¼ cup|
|Potatoes, peeled and chopped||2 medium|
|Carrots, chopped||2 small|
- 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.