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8 pieces chicken (breasts or legs)
1 C water
2 garlic cloves, minced
1 onion, chopped
1 1/2t salt
1/2t pepper
3 medium tomatoes, chopped
1t parsley, chopped
2 medium potatoes, peeled, chopped
2 small carrots, chopped 
2 bay leaves


  1. Remove skin from chicken, along with any extra fat.
  2. In a large skillet, combine chicken, water, garlic, onion, salt, pepper, tomatoes and parsley. Tightly cover and cook over low heat for 25 minutes.
  3. Add celery, potatoes, carrots and bay leaves, and continue to cook for 15 more minutes, or until chicken and vegetables are tender.
  4. Remove bay leaves and serve.

Yield: 8 servings

Serving Size: 1 piece of chicken

Each serving provides 206 calories, 6 g total fat, 2 g saturated fat, 75 mg cholesterol, 489 mg sodium, 2 g total fiber, 28 g protein, 10 g carbohydrates and 493 mg potassium.