Chicken In Tomato Gravy Recipes

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!

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.

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.

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.