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: Calories: 206 Total fat: 6 g Saturated fat: 2 g Cholesterol: 75 mg Sodium: 489 mg Calcium: 32 mg Iron: 2 mg 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). Mc - kitpath@earthlink.net 4/99 NOTES : SOURCE: http://www.nhlbi.nih.gov/nhlbi/cardio/other/gp/sp_recip.htm (English and Spanish) Recipe by: Delicious Heart-Healthy Latino Recipes (NIH) Posted to EAT-LF Digest by PatHanneman <kitpath@earthlink.net> on Apr 14, 1999,
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