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Suggest a better descriptionRemove the skin, fat and wings from the chicken and discard. Spray the inside of as large skillet with non fat cooking spray and place over high heat. Brown the chicken, turning often. Remove the skillet from the heat and move the chicken pieces to a platter. Add 1 cup of thje water to the skillet, scraping the bottom to loosen all of the browned bits. Return the chicken to the skillet and set aside. Place the remaining 8 cups of watewr in a 5 quart Dutch oven over high heat and bring to a boil. Add the chicken and pan juices, along with the rest of the ingredients, except for the green onions and the parsley. Cook, uncovered, 25 minutes, stirring occasionally. Stir in the onions and the parsley and cook for 5 more minutes. Remove the bay leaf before serving.
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Serving Size: 1 Serving (417g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 81 | ||
Calories from Fat: 29 (36%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.2g | 4 % | |
Saturated Fat 0.8g | 4 % | |
Monounsaturated Fat 1g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 28mg | 9 % | |
Sodium 235mg | 8 % | |
Potassium 208.7mg | 5 % | |
Total Carbohydrate 5.4g | 2 % | |
Dietary Fiber 1.4g | 5 % | |
Sugars, other 4.1g | ||
Protein 7.8g | 11 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 81
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