Recipe Source: Stay Young At Heart
||1 piece of chicken and vegetables
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
Percent Daily Values are based on a 2,000 calorie diet.
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.
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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