Chicken With Stewed Tomatoes Recipes

Steps:

• Cut chicken breast halves in half again.
• Mix flour, salt and pepper together in a plastic bag.
• Add chicken pieces and shake to coat.
• In an electric frying pan or dutch oven, cook chicken in butter. Brown on both sides, adding more butter if needed.
• Add stewed tomatoes, oregano and basil.
• Lower heat, cover and cook for about 1 hour.

Steps:

• Season chicken with salt and pepper. In a large (5-quart) saucepan with a tight-fitting lid, heat oil over medium-high heat; swirl to coat bottom of pan. Cook chicken, turning when it easily releases from the pan, until golden, 4 to 6 minutes. Transfer to a plate.
• Add mushrooms; cover, and cook until softened, about 5 minutes. Add garlic, tomatoes, and oregano. Reduce heat to medium-low; cook, covered, until tomatoes have broken down, 10 to 15 minutes.
• Return chicken and any accumulated juices to pan; cover, and cook until chicken is opaque throughout, 4 to 6 minutes. Turn chicken to coat with sauce, and serve.

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:

• Place chicken in a large non-reactive bowl and add onions, garlic, sliced celery, carrots, lime juice and peppers. Let chicken marinate 3 to 5 hours in the refrigerator. Strain the chicken and pat dry. Season with salt and pepper. Reserve the vegetables. Heat 2 tablespoons oil in a Dutch oven over medium heat and brown chicken on both sides. Remove chicken and pour off excess fat. Add 1 tablespoon oil to Dutch oven and saute marinated vegetables until tender, about 5 to 10 minutes. Deglaze with 2 cups chicken stock. Add chicken to Dutch oven and allow to cook over medium heat until chicken is tender and almost falling off the bone. Remove chicken and keep warm. Strain sauce through a fine sieve. Season sauce with lime zest, salt and white pepper. Warm chicken in sauce. Blanch carrots and leeks in 1 cup water with 1 tablespoon butter, salt and pepper. Serve with rice and stewed tomatoes.
• In a large pot of boiling water, immerse tomatoes for about 30 to 45 seconds, or until skin easily pulls away. Transfer tomatoes to salted ice bath. Peel and seed tomatoes, quarter, or cut into thick slices over a sieve set in a bowl to catch juices.
• To a small (2-quart) sauce pan, add butter, onions, tomatoes, and reserved juice. Season with salt and pepper. Bring to a boil, then reduce to a simmer, loosely cover pan, and simmer approximately 1 hour. Uncover pan, stirring constantly, raise heat until juices thicken, stirring so it doesn't burn and add fresh thyme leaves.