Stewed 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:

• For the chicken: Season chicken with salt, pepper, thyme and garlic. Heat two tablespoons of oil in large frying pan over moderately high heat. Brown chicken, turning pieces once, about 4 minutes per side. Add a few teaspoons of water to skillet. Repeat a few times and then add watered flour to make a gravy. As chicken browns, add onions, cover pan and simmer on low heat for 10 to 15 minutes so chicken will stew. (Typically back home in Belize onion was the only vegetable used with the chicken, however many Belizians that are now in the Unites States add bell pepper and tomatoes to this dish.)
• For the rice and beans: Clean beans and check for stones. Put beans in a stockpot with water to cover, thyme, onions, garlic and pepper. Do not add salt at this time because the beans will turn hard. Cover and cook over moderate heat for 1 hour, stirring every 10 minutes and adding a little water if necessary. Cook until beans have softened. Add salt, coconut milk and uncooked rice. Cover and barely simmer over low heat (milk may easily burn) for 10 to 15 minutes, stirring occasionally.

Steps:

• In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 2 tablespoons in pan. Add onion to drippings; cook and stir over medium-high heat until tender, 3-5 minutes. Stir in flour, salt and pepper until blended; cook and stir over low heat until mixture is golden brown (do not burn). Gradually whisk in tomato juice. Stir in tomatoes. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, until thickened, 10-15 minutes, stirring occasionally. Stir in bacon. Serve over biscuits.

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.