Chicken Stew

Save leftovers for lunch the next day. 

Ingredients:

• 8 chicken pieces (breasts or legs)
• 1 cup water
• 2 small garlic cloves, minced
• 1 small onion, chopped
• 1 ½ teaspoon salt
• ½ teaspoon pepper
• 3 medium tomatoes, chopped
• 1 teaspoon parsley, chopped
• ¼ cup celery, finely chopped
• 2 medium potatoes, peeled and chopped
• 2 small carrots, chopped
• 2 bay leaves

Directions:

1. 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.
    
2. 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.

Yield: 8 servings

Serving size: 1 piece of chicken

Each serving provides:

• Calories: 206
• Total fat: 6 g
• Saturated fat: 2 g
• Cholesterol: 75 mg
• Sodium: 489 mg
• Calcium: 32 mg
• Iron: 2 mg

From the National Heart, Lung, and Blood Institute