8 pieces chicken (breasts or legs)
\n1 C. water
\n2 cloves small garlic, minced
\n1 small onion, chopped
\n1 1\/2 ts.p salt
\n1\/2 tsp. pepper
\n3 medium tomatoes, chopped
\n1 tsp. parsley, chopped
\n1\/4 C. celery, finely chopped
\n2 medium potatoes, peeled, chopped
\n2 small carrots, chopped
\n2 bay leaves<\/p>\n
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. 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.<\/p>\n
Yield: 8 servings
\nServing size: 1 piece of chicken<\/p>\n
Calories: 206
\nTotal fat: 6g
\nTotal fiber: 2g<\/p>\n","protected":false},"excerpt":{"rendered":"
8 pieces chicken (breasts or legs) 1 C. water 2 cloves small garlic, minced 1 small onion, chopped 1 1\/2 ts.p salt 1\/2 tsp. pepper 3 medium tomatoes, chopped 1 tsp. parsley, chopped 1\/4 C. celery, finely chopped 2 medium potatoes, peeled, chopped 2 small carrots, chopped 2 bay leaves 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…<\/p>\n