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 8

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
  • 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.