Chicken Stew

Save leftovers for lunch the next day.

  • 8 chicken pieces (breasts or legs)
  • 1 cup water
  • 2 small garlic cloves, minced
  • 1 small onion, chopped
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon pepper
  • 3 medium tomatoes, chopped
  • 1 teaspoon parsley, chopped
  • 1/4 cup celery, finely chopped
  • 2 medium potatoes, peeled and chopped
  • 2 small carrots, chopped
  • 2 bay leaves

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

National Heart, Lung, and Blood Institute


Add your voice! Click below to comment. ThriftyFun is powered by your wisdom!

In This Article
Chicken Stew
Chicken Stew Recipes
Next >︎
Food and Recipes Recipes PoultryNovember 30, 2005
Oven Beef Stew With Vegetables
Oven Beef Stew Recipes
Chicken a la King in puff pastry shell
Chicken A' La King Recipes
Chicken and Dumplings
Chicken and Dumplings Recipes
Cute Little Girl in Chicken Costume
Making a Chicken Costume
Halloween Ideas!
Ask a Question
Share a Post
You are viewing the desktop version of this page: View Mobile Site
© 1997-2016 by Cumuli, Inc. All Rights Reserved. Published by . Page generated on October 19, 2016 at 10:46:28 PM on in 2 seconds. Use of this web site constitutes acceptance of ThriftyFun's Disclaimer and Privacy Policy. If you have any problems or suggestions feel free to Contact Us.
Loading Something Awesome!