Hearty and low fat? You bet. And you can make it in less than one hour.
8 chicken pieces (breasts or legs)
1 C. water
2 small garlic cloves, minced
1 small onion, chopped
1 1/2 t. salt
1/2 t. pepper
3 medium tomatoes, chopped
1 t. parsley, chopped
1/4 C. celery, finely chopped
2 medium potatoes, peeled and chopped
2 small carrots, chopped
2 bay leaves
- Remove skin from chicken and any extra fat. In large skillet, combine chicken, water, garlic, onion, salt, pepper, tomatoes, parsley. Tightly cover and cook over low heat for 25 minutes.
- Add celery, potatoes, carrots and bay leaves and continue to cook for 15 minutes more or until chicken and vegetables are tender. Remove bay leaves before serving.
YIELD: 8 servings
SERVING SIZE: 1 piece chicken
NUTRIONAL ANALYSIS PER SERVING: Calories, 206; Total fat, 6 grams; Saturated fat, 2 grams; Cholesterol, 75 milligrams; Sodium, 489 milligrams; Calicum, 32 milligrams; Iron, 2 milligrams.