Chicken and Tomato Gravy

Kathy Sterling


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.

★★★★★ 7 votes
30 Min
2 Hr
Stove Top

Blue Ribbon Recipe

Notes from the Test Kitchen:
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!


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


1Remove skin from chicken and season with salt and pepper.
2In a large dutch oven pot, brown chicken in cooking oil until light brown. Drain off most of the excess fat.
3Add 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.
4Serve hot over steamed rice. Enjoy!

About this Recipe

Course/Dish: Chicken, Gravies
Main Ingredient: Chicken
Regional Style: American
Collection: One-Pot Meals