stewed chicken in tomato gravy

(2 ratings)
Recipe by
Kathy Sterling
Cypress, TX

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 ratings)
yield 8 serving(s)
prep time 30 Min
cook time 1 Hr 15 Min

Ingredients For stewed chicken in tomato gravy

  • 1/4 c
    olive oil, extra virgin
  • 1
    chicken fryer, cut into serving pieces
  • 1 Tbsp
    salt
  • 1 Tbsp
    black pepper
  • 1 Tbsp
    garlic powder
  • 1 can
    stewed tomatoes, italian-style, 15 oz.
  • 1 can
    tomatoe sauce, 15 oz.
  • 1 can
    tomatoe paste, 6 oz.
  • 4 c
    water
  • 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

  • 1
    Cut up fryer into individual serving sizes and remove skin
  • 2
    Season Chicken pieces with salt, pepper and garlic powder.
  • 3
    In a large dutch oven pot, heat olive oil.
  • 4
    Place Onions, celery and bell pepper in olive oil and cook slightly.
  • 5
    Add chicken pieces and brown lightly.
  • 6
    Pour in Stewed tomoatoes, tomatoe sauce and tomatoe paste. Mix well
  • 7
    Add 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.
  • 8
    Serve hot over rice or pasta. Enjoy!
  • 9
    If you prefer your dishes spicy, you can always add a can of Rotel Tomatoes when mixing other tomatoes.

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