stewed chicken in tomato gravy
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.
prep time
30 Min
cook time
1 Hr 15 Min
method
---
yield
8 serving(s)
Ingredients
- 1/4 cup olive oil, extra virgin
- 1 - chicken fryer, cut into serving pieces
- 1 tablespoon salt
- 1 tablespoon black pepper
- 1 tablespoon garlic powder
- 1 can stewed tomatoes, italian-style, 15 oz.
- 1 can tomatoe sauce, 15 oz.
- 1 can tomatoe paste, 6 oz.
- 4 cups water
- 1/2 cup white onions, chopped
- 1/2 cup celery, chopped
- 1/2 cup green bell pepper, chopped
How To Make stewed chicken in tomato gravy
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Step 1Cut up fryer into individual serving sizes and remove skin
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Step 2Season Chicken pieces with salt, pepper and garlic powder.
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Step 3In a large dutch oven pot, heat olive oil. -
Step 4Place Onions, celery and bell pepper in olive oil and cook slightly.
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Step 5Add chicken pieces and brown lightly.
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Step 6Pour in Stewed tomoatoes, tomatoe sauce and tomatoe paste. Mix well
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Step 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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Step 8Serve hot over rice or pasta. Enjoy!
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Step 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! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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Category:
Chicken
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