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


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.

About this Recipe

Course/Dish: Chicken