Stewed Chicken In Tomato Gravy

Kathy Sterling

By
@Kster2033

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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Rating:

Comments:

Serves:

8

Prep:

30 Min

Cook:

1 Hr 15 Min

Ingredients

1/4 c
olive oil, extra virgin
1
chicken fryer, cut into serving pieces
1 Tbsp
salt
1 Tbsp
black pepper
1 Tbsp
garlic powder
1 can(s)
stewed tomatoes, italian-style, 15 oz.
1 can(s)
tomatoe sauce, 15 oz.
1 can(s)
tomatoe paste, 6 oz.
4 c
water
1/2 c
white onions, chopped
1/2 c
celery, chopped
1/2 c
green bell pepper, chopped

Directions Step-By-Step

1
Cut up fryer into individual serving sizes and remove skin
2
Season Chicken pieces with salt, pepper and garlic powder.
3
In a large dutch oven pot, heat olive oil.
4
Place Onions, celery and bell pepper in olive oil and cook slightly.
5
Add chicken pieces and brown lightly.
6
Pour in Stewed tomoatoes, tomatoe sauce and tomatoe paste. Mix well
7
Add 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.
8
Serve hot over rice or pasta. Enjoy!
9
If you prefer your dishes spicy, you can always add a can of Rotel Tomatoes when mixing other tomatoes.

About this Recipe

Course/Dish: Chicken