| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
English |
Main dishes, Poultry, Stews, *sent |
8 |
servings |
INGREDIENTS
| 8 |
|
Pieces chicken breasts or legs |
| 1 |
c |
Water |
| 2 |
sm |
Garlic cloves; minced |
| 1 |
sm |
Onion; chopped |
| 1 1/2 |
ts |
Salt |
| 1/2 |
ts |
Pepper |
| 3 |
md |
Tomatoes; chopped |
| 1 |
ts |
Parsley; chopped |
| 1/4 |
c |
Celery; finely chopped |
| 2 |
md |
Potatoes; peeled and chopped |
| 2 |
sm |
Carrots; chopped |
| 2 |
|
Bay leaves |
INSTRUCTIONS
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, converted by MM_Buster v2.0l.
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