Stew used to be a way to use up whatever random bits of meats, grains, and vegetables you may have had left in your kitchen. It can still be a way to limit any food waste in your kitchen. This recipe for chicken stew is a great building block to make sure every piece of food is used up. This recipe is completely delicious on its own or with your own flavors added in.
Ingredients:
- 8 pieces chicken (breasts or legs)
- 1 cup water
- 2 cloves small garlic, minced
- 1 small onion, chopped
- 2 teaspoons salt
- 1 teaspoon pepper
- 3 medium tomatoes, chopped
- 2 teaspoon parsley, chopped
- 1/4 cup celery, finely chopped
- 2 medium potatoes, peeled, chopped
- 2 small carrots, chopped
- 2 bay leaves
Directions:
1. Remove the skin from the chicken, along with 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
Total fiber: 2 g
Protein: 28 g
Carbohydrates: 10 g
Potassium: 493 mg