Chicken Thighs And Tomato Gravy Recipes

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

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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