chicken and tomato gravy

★★★★★ 8 Reviews
Kster2033 avatar
By Kathy Sterling
from Cypress, TX

I have fond memories of going on vacation with my grandparents in their travel trailer. Every day we stopped at a camp ground 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 like I remembered. Hope you and your family enjoy it also.

Blue Ribbon Recipe

What a tasty and simple meal! The chicken thighs cook to be very tender. The tomato gravy is flavorful and full of tomato and veggie chunks. One comforting dinner... Grandma would be proud!

— The Test Kitchen @kitchencrew
serves 6
prep time 30 Min
cook time 2 Hr
method Stove Top

Ingredients For chicken and tomato gravy

  • 6
    chicken thighs (you can use any chicken pieces you would like)
  • 1/4 c
    cooking oil
  • 1
    15 oz can of stewed tomatoes with onions and peppers
  • 1
    6 oz can tomato paste
  • 1
    15 oz can tomato sauce
  • 1 md
    yellow onions, diced
  • 1 md
    green peppers, diced
  • 1 Tbsp
    garlic, chopped fine
  • 1 Tbsp
    oregano, dried
  • 1 Tbsp
    salt & pepper, or to taste
  • 3 - 4 c
    water
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How To Make chicken and tomato gravy

  • 1
    Remove skin from chicken and season with salt and pepper.
  • 2
    In a large dutch oven pot, brown chicken in cooking oil until light brown. Drain off most of the excess fat.
  • 3
    Add remaining ingredients and bring to a boil. Lower heat and simmer on low for 1 to 2 hours adding water as needed to keep from sticking. It should be a medium consistency. Cook until chicken is done and falling off the bone about 1 hour.
  • 4
    Serve hot over steamed rice. Enjoy!
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