8 chicken pieces (breasts or legs)
1 cup water
2 garlic clove (small, minced)
1 onion (medium, chopped)
1 1/2 teaspoons salt
1/2 teaspoon pepper
3 tomatoes (medium, chopped)
1/3 tablespoon parsley (1 teaspoon, chopped)
1/4 cup celery (finely chopped)
2 potatoes (medium, peeled and chopped)
2 carrot (medium, chopped)
2 bay leaves
- Wash hands with soap and water.
- 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.
- Add celery, potatoes, carrots, and bay leaves and continue to cook for 15 minutes or until chicken and vegetables are tender. Remove bay leaves before serving.