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.
1 piece of chicken
Servings and Times
Ingredients and Preparation
Chicken pieces (breasts or legs)
Garlic cloves, minced
1 ½ teaspoons
Celery, finely chopped
Potatoes, peeled and 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.
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