Chicken Stew

40 min · Serves 8

From USDA MyPlate Kitchen. A Healthier You: Based on the Dietary Guidelines for Americans US Department of Health and Human Services Office of Disease Prevention and Health Prom

What goes in

• 8boneless chicken breasts
• 1 cupwater
• 2garlic cloves, minced
• 1medium onion, chopped
• 7.4 mlsalt
• 2½ mlblack pepper
• 3medium tomatoes, chopped
• 4.9 mlparsley, chopped
• ¼ cupcelery, finely chopped
• 2medium potatoes, peeled and chopped
• 2medium carrots, chopped
• 2bay leaves

How to cook it

1. Wash hands with soap and water.
2. 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.
3. Add celery, potatoes, carrots, and bay leaves and continue to cook for 15 minutes or until chicken is cooked and vegetables are tender. Remove bay leaves before serving.

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