Recipe Source: Stay Young At Heart
Prep time |
Cook time |
Yields |
Serving Size |
20 minutes |
45 minutes |
8 servings |
1 piece of chicken and vegetables |
8 chicken pieces (breasts or legs)
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1 C water
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2 small garlic cloves, minced
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1 small onion, chopped
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1½ tsp salt
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½ tsp ground black pepper
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3 medium tomatoes, chopped
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1 tsp chopped parsley
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¼ C finely chopped celery
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2 medium potatoes, peeled and chopped
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2 small carrots, chopped
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2 bay leaves
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Directions
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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.
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-
2
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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.
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