Chicken Stew

• 8 chicken pieces (breasts or legs)

• 1 C water

• 2 small garlic cloves, minced

• 1 small onion, chopped

• 1½ tsp salt

• ½ tsp ground black pepper

• 3 medium tomatoes, chopped

• 1 tsp chopped parsley

• ¼ C finely chopped celery

• 2 medium potatoes, peeled and chopped

• 2 small carrots, chopped

• 2 bay leaves

Directions

• 1

  Remove the skin and any extra fat from the chicken. In a large skillet, combine the chicken, water, garlic, onion, salt, black 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.