Chicken Paved With Tomatoes Recipes

Steps:

• Combine the chicken, tomatoes, garlic, ginger, chili powder, turmeric, and salt in a large, heavy pot over high heat; cook and stir until the chicken begins to brown; reduce heat to medium-low and allow mixture to simmer until the chicken is no longer pink in the center and the juices run clear, about 45 minutes. Sprinkle with coconut oil to serve.

Steps:

• Preheat oven to 400°F. Toss tomatoes, oil, vinegar, garlic, 1 Tbsp. oregano, and 1 tsp. salt on an 18x13" rimmed baking sheet.
• If using skinless, boneless chicken breasts, slice them into 4 cutlets: Holding knife blade parallel to board, cut breast in half, slicing along a long side, to make 2 pieces.
• Season chicken on all sides with pepper and remaining 1 tsp. salt and 1 tsp. oregano. Nestle chicken into tomato mixture. Roast until chicken is almost fully cooked through and tomatoes are starting to burst, 8-10 minutes. Arrange mozzarella rounds over chicken and tomatoes. Return to oven and roast until cheese is melted and chicken is fully cooked through, 2-4 minutes. Top with onion and peperoncini.

Steps:

• Heat the oil in a skillet over medium heat. Season chicken breasts on both sides with pepper and onion powder, and arrange in the skillet. Cook 2 minutes on each side, just until browned. Pour tomatoes and reserved liquid over the chicken. Pour in broth. Cover skillet, and continue cooking 15 minutes on each side, until chicken juices run clear.
• While the chicken is cooking, place the frozen mixed vegetables and water in a pot. Scoop about 3/4 cup liquid from the skillet, and mix into the pot. Bring to a boil, and cook 5 minutes, or until vegetables are tender; drain. Arrange chicken breasts over the vegetables, and drizzle with liquid from the skillet to serve.

Steps:

• Preheat a grill or broiler. Brush the chicken breasts with one-and-a-half tablespoons of the oil. Grill or broil the chicken until it is lightly browned on both sides and just cook through, six to eight minutes on each side.
• Spread the olives or olive paste on the top of each chicken breast and cover with overlapping slices of tomato. Brush with remaining olive oil and season with pepper.
• If you used a grill, move the hot coals to one side and place a sheet of heavy-duty foil on the grill rack not directly over the coals. Place the chicken breasts on the foil, tomato side up, and cover the grill for five minutes, just long enough to allow the tomatoes to warm. If you used a broiler, turn it off and return the chicken breasts to the broiler for about five minutes.
• Sprinkle the chicken with basil and serve.

Steps:

• Sprinkle chicken all over with 1 tablespoon salt and let stand.
• While chicken is standing, bring water, broth, and thyme to a boil in a 4- to 6-quart heavy pot, then add beans and cook, uncovered, until crisp-tender, 3 to 6 minutes. Transfer beans with a slotted spoon to a bowl and toss with 1 tablespoon oil and salt and pepper to taste.
• Add salted chicken to broth and cook at a bare simmer, uncovered, 6 minutes. Remove pot from heat and let stand, covered, until chicken is cooked through, about 15 minutes .
• Transfer chicken with tongs to a cutting board and cool, about 5 minutes.
• While chicken is cooling, stir together tomatoes, olives, oregano, pepper, and remaining 1/4 teaspoon salt and 4 tablespoons oil in a bowl.
• Holding a knife at a 45-degree angle, cut chicken across the grain into 1-inch-thick slices.
• Divide green beans among 4 plates, then arrange sliced chicken over beans and top with tomato olive mixture.

Steps:

• Place carrots and shallots in a 3- or 4-qt. slow cooker; top with chicken. In a bowl, whisk flour and broth until smooth; stir in tomatoes, vinegar, oil, garlic and seasonings. Pour over chicken. Cook, covered, on low until chicken and carrots are tender, 6-8 hours., Remove chicken; cool slightly. Discard bay leaf and, if desired, skim fat from carrot mixture., Remove chicken from bones; shred slightly with two forks. Return to slow cooker and heat through. Serve with orzo. Freeze option: Freeze cooled chicken mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.