Instructions: 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:

NOTES : Stews, Main Dishes, Poultry : Save leftovers for lunch the next day. Use poultry without the skin (This cuts about 60 calories per 3 ounces of light meat).

NOTES :
(English and Spanish)

Remove skin from poultry. Cook without fat (no frying/sauteing)

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