chicken and tomato gravy

Name: Chicken and Tomato Gravy
Prep time: 30 min
Cook time: 2 h
Yield: 6
Cuisine: American
Ingredients: 6 - chicken thighs (you can use any chicken pieces you would like); 1/4 cup(s) cooking oil; 1 can(s) stewed tomatoes with onions and peppers (15 oz); 1 can(s) tomato paste (6 oz); 1 can(s) tomato sauce (15 oz); 1 medium yellow onions, diced; 1 medium green peppers, diced; 1 tablespoon(s) garlic, chopped fine; 1 tablespoon(s) oregano, dried; 1 tablespoon(s) salt & pepper, or to taste; 3 - 4 cup(s) water

(10 RATINGS)

1.69K Pinches 13 Photos

Kathy Sterling

Cypress, TX

Updated on Jun 18, 2022

I have fond memories of going on vacation with my grandparents in their travel trailer. Every day we stopped at a campground and my grandmother cooked dinner. I remember her making something like this though I never had her exact recipe. I have experimented with this recipe until I felt it was close to her's or at least until it tasted as I remembered. Hope you and your family enjoy it also.

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Chicken and Tomato Gravy over rice on a plate.

Blue Ribbon Recipe

Delicious and budget-friendly, this is one of those old-fashioned recipes that Grandma used to make. Cooking the chicken low and slow is key here. Once it has simmered for a few hours, the chicken thighs are tender and falling off the bone. On top is a tomato gravy that's thick and full of flavor. This comforting dinner is delicious over steamed rice.

— The Test Kitchen

prep time 30 Min

cook time 2 Hr

method Stove Top

yield 6 serving(s)

Ingredients

6 - chicken thighs (you can use any chicken pieces you would like)
1/4 cup cooking oil
1 can stewed tomatoes with onions and peppers (15 oz)
1 can tomato paste (6 oz)
1 can tomato sauce (15 oz)
1 medium yellow onions, diced
1 medium green peppers, diced
1 tablespoon garlic, chopped fine
1 tablespoon oregano, dried
1 tablespoon salt & pepper, or to taste
3 - 4 cups water

How To Make chicken and tomato gravy

Step 1

Remove skin from chicken and season with salt and pepper.

Step 2

In a large Dutch oven pot, brown chicken in cooking oil until light brown. Drain off most of the excess fat.
Step 3

Add remaining ingredients and bring to a boil.
Step 4

Lower heat and simmer on low for 1 to 2 hours adding water as needed to keep it from sticking. It should be a medium consistency.
Step 5

Cook until chicken is done and falls off the bone; about 1 hour. Serve hot over steamed rice. Enjoy!
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