Chicken And Tomato Gravy Recipes

CHICKEN IN TOMATO GRAVY

Chicken in Tomato Gravy image

This is one of the Zaar recipes that I adopted. I hope to make this soon as it looks like a dish my family would enjoy. I'll edit the recipe accordingly if needed.

Provided by Dreamgoddess

Categories Whole Chicken

Time 35m

Yield 8 serving(s)

Number Of Ingredients 13

Ingredients

1 chicken, cut into pieces
4 tablespoons oil
3 tablespoons tomato sauce
4 red Italian tomatoes
3 green chilies, seed and cut lengthwise
1 teaspoon salt
1 teaspoon sugar
1 tablespoon lime juice
1/2 can coconut juice
1 onion
6 almonds
3 red chilies
1/2 teaspoon pepper

Steps:

Blend spices until fine. Heat oil and fry chicken until brown.
Remove chicken and fry spices for 2 minutes.
Add tomato sauce, tomatoes, chilies, salt, sugar and lime juice and stir for 3 minutes.
Add chicken, coconut juice and simmer for 20 minutes or until liquid is reduced to a thick gravy.

Nutrition Facts : Calories 217.2, Fat 16.1, SaturatedFat 3.4, Cholesterol 42.5, Sodium 368.4, Carbohydrate 6.9, Fiber 1.4, Sugar 4, Protein 11.9

CHICKEN THIGHS AND TOMATO GRAVY

Chicken Thighs and Tomato Gravy image

Slightly spicy, super easy, and very tasty! Serve over garlic cheese grits with big fluffy biscuits.

Provided by orangeteapot

Categories Chicken

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 1/2 lbs bone in chicken thighs
1 medium onion, diced
4 tablespoons olive oil
2 tablespoons flour
1 cup chicken stock
1 (10 ounce) can mild Rotel Tomatoes
1 (14 ounce) can diced tomatoes
1 tablespoon tomato paste
1 teaspoon tony cacherie's cajun seasoning
1/2 teaspoon black pepper

Steps:

Heat 1 tablespoon oil in a skillet over medium flame.
Sprinkle the chicken thighs with a little Tony's and black pepper, then brown on each side in the skillet. It is ok if the chicken is not totally cooked through.
Remove the chicken thighs to a plate and add the rest of the oil to the skillet.
In the same skillet, sautee the diced onion until translucent.
Sprinkle the flour over the onion and oil. Stir to combine and cook for a couple of minutes, stirring constantly.
Whisk in about 1/2 cup of the chicken stock.
Add the Rotel tomatoes, diced tomatoes, tomato paste, and the rest of the Tony's and black pepper. Whisk to get rid of any lumps.
If the gravy seems too thick, add more chicken stock.
Add the chicken thighs back to the skillet, cover, and simmer over low flame about 20 minutes. The chicken thighs are done when the meat pulls off the bone easily.

Nutrition Facts : Calories 558.6, Fat 40.6, SaturatedFat 9.4, Cholesterol 145.1, Sodium 537.8, Carbohydrate 15, Fiber 2, Sugar 5.2, Protein 33.2

OLD FASHIONED TOMATO GRAVY WITH CHICKEN

Old Fashioned Tomato Gravy With Chicken image

Make and share this Old Fashioned Tomato Gravy With Chicken recipe from Food.com.

Provided by Gloria 15x

Categories Chicken

Time 50m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

1/2 lb bacon, diced
1 small onion, chopped
2 tablespoons flour
1/8 teaspoon salt
1/8 teaspoon pepper
28 ounces diced tomatoes, undrained
3 cups tomato juice

Steps:

Cook bacon until crisp. Remove to paper towels to drain; discard all but 2 Tbsp drippings.
Cook onion in drippings until tender.
Stir in flour, salt and pepper; cook and stir over low heat until mixture is golden brown.
Gradually add tomatoes and juice; stir well.
Bring to a boil over medium heat. Cook and stir for 2 minutes.
Reduce heat; simmer uncovered for 15 to 20 minutes or until thickened; stirring occasionally.
Stir in bacon.
Add fried chicken and heat through or serve over biscuits.

Nutrition Facts : Calories 346.4, Fat 26, SaturatedFat 8.6, Cholesterol 38.6, Sodium 1290.3, Carbohydrate 20.6, Fiber 2.9, Sugar 12.3, Protein 10.1

STEWED CHICKEN IN TOMATO GRAVY

Stewed Chicken In Tomato Gravy image

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...

Provided by Kathy Sterling

Categories Chicken

Time 1h45m

Number Of Ingredients 12

Ingredients

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(s) stewed tomatoes, italian-style, 15 oz.
1 can(s) tomatoe sauce, 15 oz.
1 can(s) 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

Steps:

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.

CHICKEN AND TOMATO GRAVY

Chicken and Tomato Gravy image

What a tasty and simple meal! The chicken thighs cook to be very tender. The tomato gravy is flavorful and full of tomato and veggie chunks. One comforting dinner... Grandma would be proud!

Provided by Kathy Sterling

Categories Gravies

Time 2h30m

Number Of Ingredients 11

Ingredients

6 chicken thighs (you can use any chicken pieces you would like)
1/4 c cooking oil
1 15 oz can of stewed tomatoes with onions and peppers
1 6 oz can tomato paste
1 15 oz can tomato sauce
1 medium yellow onions, diced
1 medium green peppers, diced
1 Tbsp garlic, chopped fine
1 Tbsp oregano, dried
1 Tbsp salt & pepper, or to taste
3 - 4 c water

Steps:

1. Remove skin from chicken and season with salt and pepper.
2. In a large dutch oven pot, brown chicken in cooking oil until light brown. Drain off most of the excess fat.
3. 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 from sticking. It should be a medium consistency. Cook until chicken is done and falling off the bone about 1 hour.
4. Serve hot over steamed rice. Enjoy!

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