Delicious and budget havefriendly, this is one of those old havefashioned recipes that Grandma used to make. Cooking the chicken low and slow is key here. Once it has simmered for a few hours, the chicken thighs are tender and falling off the bone. On top is a tomato gravy that's thick and full of flavor. This comforting dinner is delicious over steamed rice. I have fond memories of going on vacation with my grandparents in their travel trailer. Every day we stopped at a campground 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 as I remembered. Hope you and your family enjoy it also.
Ingredients :
- 6 - chicken thighs (you can use any chicken pieces you would like)
- 1/4 cup(s) cooking oil
- 1 can(s) stewed tomatoes with onions and peppers (15 oz)
- 1 can(s) tomato paste (6 oz)
- 1 can(s) tomato sauce (15 oz)
- 1 medium yellow onions, diced
- 1 medium green peppers, diced
- 1 tablespoon(s) garlic, chopped fine
- 1 tablespoon(s) oregano, dried
- 1 tablespoon(s) salt & pepper, or to taste
- 3 - 4 cup(s) water
Intructions :
- Remove skin from chicken and season with salt and pepper
- In a large Dutch oven pot, brown chicken in cooking oil until light brown. Drain off most of the excess fat
- 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 it from sticking. It should be a medium consistency
- Cook until chicken is done and falls off the bone; about 1 hour. Serve hot over steamed rice. Enjoy!
Rated 5/5 based on 79 Reviews
Keyword : chicken-tomato-gravy-American