Stewed Chicken In Tomato Gravy

Kathy Sterling


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.

★★★★★ 2 votes
30 Min
1 Hr 15 Min


1/4 c
olive oil, extra virgin
chicken fryer, cut into serving pieces
1 Tbsp
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
1/2 c
white onions, chopped
1/2 c
celery, chopped
1/2 c
green bell pepper, chopped

How to Make Stewed Chicken In Tomato Gravy


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

Printable Recipe Card

About Stewed Chicken In Tomato Gravy

Course/Dish: Chicken