Chicken Stew

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.

Nutrition Facts

Serving Size	1 piece of chicken
Calories	206
Total Fat	6 g
Saturated Fat	2 g
Cholesterol	75 mg
Sodium	489 mg
Calcium	32 mg
Iron	2 mg

Servings and Times

Servings

Ingredients and Preparation

Ingredients	Measures
Chicken pieces (breasts or legs)	8
Water	1 cup
Garlic cloves, minced	2 small
Onion, chopped	1 small
Salt	1 ½ teaspoons
Pepper	½ teaspoon
Tomatoes, chopped	3 medium
Parsley, chopped	1 teaspoon
Celery, finely chopped	¼ cup
Potatoes, peeled and chopped	2 medium
Carrots, chopped	2 small
Bay leaves	2

Directions
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.

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