Chicken Stew
  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.

From Flavors of Fiesta by University of Illinois Extension

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