8 chicken pieces (breasts)
1 cup water
2 small garlic cloves, minced
1 small onion, chopped
1 1/2 teaspoons salt
1/2 teaspoon pepper
3 medium tomatoes, chopped
1 teaspoon parsley, chopped
1/4 cup celery, finely chopped
2 medium potatoes, peeled and chopped
2 small carrots, chopped
2 bay leaves
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.
Save leftovers for lunch the next day.
Makes 8 servings.
Calories 206, Fat 6 g, Cholesterol 75 mg, Sodium 489 mg