stewed chicken in tomato gravy
(2 ratings)
When I was a young girl, my grandparents would take me on summer camping trips across the country. We would be gone for 3 weeks in a camper my grandfather built...quite rustic. Every evening we would have a home cooked meal and this recipe was my all time favorite. When I make this, it brings me back to eating it outside on a summer night. I don't prepare this often as my husband does not eat chicken and it serves a lot of people. My grown girls like it, so I make it for dinners when we get together.
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(2 ratings)
yield
8 serving(s)
prep time
30 Min
cook time
1 Hr 15 Min
Ingredients For stewed chicken in tomato gravy
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1/4 colive oil, extra virgin
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1chicken fryer, cut into serving pieces
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1 Tbspsalt
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1 Tbspblack pepper
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1 Tbspgarlic powder
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1 canstewed tomatoes, italian-style, 15 oz.
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1 cantomatoe sauce, 15 oz.
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1 cantomatoe paste, 6 oz.
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4 cwater
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1/2 cwhite onions, chopped
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1/2 ccelery, chopped
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1/2 cgreen bell pepper, chopped
How To Make stewed chicken in tomato gravy
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1Cut up fryer into individual serving sizes and remove skin
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2Season Chicken pieces with salt, pepper and garlic powder.
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3In a large dutch oven pot, heat olive oil. -
4Place Onions, celery and bell pepper in olive oil and cook slightly.
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5Add chicken pieces and brown lightly.
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6Pour in Stewed tomoatoes, tomatoe sauce and tomatoe paste. Mix well
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7Add Water and bring to a boil. Lower heat to simmering and cook, covered until chicken is well done and falling off the bones, about 1 hour and 15 minutes.
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8Serve hot over rice or pasta. Enjoy!
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9If you prefer your dishes spicy, you can always add a can of Rotel Tomatoes when mixing other tomatoes.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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