A hearty and very nutritious stew that's full of goodness.
2 bay leaves
1 1/2 tsps pepper
1 1/2 tsps salt
8 breasts, bone and skin removed chicken
2 <span class="measurestring" title="small (5-1/2" long)">small</span> carrots, chopped
1/4 cup chopped celery
2 cloves garlic, minced
1/3 tbsp parsley, chopped
2 <span class="measurestring" title="potato medium (2-1/4" to 3-1/4" dia)">medium</span> potatoes, peeled, chopped
3 <span class="measurestring" title="medium whole (2-3/5" dia)">medium whole</span> tomatoes, chopped
1 <span class="measurestring" title="cup (8 fl oz)">cup</span> water
Remove skin from chicken, along with any extra fat.
In large skillet, combine chicken, water, garlic, onion, salt, 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.
in 1 serving of Chicken Stew.
, 16% carbs, 74% protein.
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