Stewed Chicken In Tomato Gravy Recipes

OLD-FASHIONED TOMATO GRAVY

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.

CHICKEN STEW WITH TOMATOES TONIGHT!

Steps:

• Use a large pot, preferably with a heavy bottom.
• Cut chicken into serving pieces or use ready-cut chicken pieces (do NOT use skinned, boned breasts). Put in a bowl, scatter over the flour, and then turn over and over to coat more or less. Just more or less.
• Heat pot over high heat. Add a generous amount of oil like canola, heat a few seconds, then add the chopped onion. In this case the onion can be in large chunks -- the idea is that you do NOT get tearful over a plain stew.
• Stir the sizzling onion. Add the chicken. Keep the heat high, and although there won't be space for all the pieces to lie flat, no matter. Let the pieces below fry until they start browning, then stir the whole lot around with a wooden spoon with a long handle. Let bottom pieces brown -- but not every piece needs to be fried first. This frying is just to get extra flavour.
• In the meantime you have opened the tin of tomatoes. Hopefully it's of good quality, solid, with thick liquid -- not just a few tomato bits and thin juice. (If it's the latter -- add a few splotches of ketchup to the pot).
• Dump it over the furiously frying chicken and onion, and add the sugar. Stir the lot again.
• At this stage you might want to add a dash of water, just to stop the whole lot burning. One-third cup water, no more.
• Add some salt, which should preferably be your favourite seasoned salt, as modern chickens are not known for their flavour. You'll have to add more later.
• Turn heat to low, put lid on, make sure nothing burns and the stew bubbles gently. Now walk away for 20 minutes and do something else, or put the rice on to cook.
• Return to the stew, take off the lid, and add the potatoes, mushrooms, Worcestershire sauce, garlic and pepper sauce or hot pepper flakes -- not too much. You want a bite, not Jaws.
• Add more salt at this stage, and taste. There should by now be a satisfactory sort of sauce in the pot. If you think a flavour is missing, add it, it's your stew.
• Put the lid back on, and simmer for another 15 minutes or so, until the potatoes are cooked through.
• With a large spoon remove the entire saucy stew to an oven dish. If you have too much sauce, keep the rest, cool and refrigerate, and use as a soup base -- it's delicious and can't go to waste. If you don't have enough sauce it's your own fault, as you probably let the liquid all cook away.
• At this point, stir in any herbs or parsley you want to use. Chopped rosemary or oregano is great.
• Cover dish with foil, and keep warm until serving. Like all stews, it will improve in taste if it stands a while. It's usually best to make a stew a day ahead.
• *The mushrooms -- yes, their flavour will be lost in the tomato. They're added for texture, for that extra little soft bite, not really because they're mushrooms. You can substitute with chopped small zucchini.
• Serve with a green vegetable and rice, and in this house a salad will be expected too.

CHICKEN STEW

Steps:

• Preheat oven to 180C/350F.
• Heat oil in a large pot over high heat. Brown chicken on both sides until light golden, sprinkling with salt and pepper. Remove from pot. (Do in 2 batches if pot not big enough).
• If there's too much oil in the pot, discard some. Add onion and garlic. Cook for 2 minutes until onion is translucent.
• Add carrots and celery, cook for 1 minute.
• Add wine. Stir, scraping the bottom of the pan to dissolve the brown bits into the liquid. Cook for 1 minute until liquid is mostly gone.
• Sprinkle flour across surface, stir.
• Add broth, tomato paste, Worcestershire sauce, thyme and bay leaves. Stir to dissolve tomato paste.
• Place chicken on top, keeping the skin above the liquid level as much as you can.
• Bring to simmer then cover. Bake for 45 minutes.
• Remove from oven, remove lid. Add potatoes, pushing them into the liquid and rearranging chicken so they sit on top (for lovely crispy skin).
• Return to oven without the lid for a further 40 minutes until the chicken skin is deep golden and super crispy, the potatoes are soft and the sauce is thickened.
• Taste sauce and adjust salt and pepper to taste.
• Serve with warm crusty bread on the side to dunk in the sauce - or go all the way with Garlic Bread! Optional: garnish with extra fresh thyme leaves or parsley.

CARIBBEAN STEW CHICKEN

Steps:

• Divide the Whole Chicken (4 pound) into cube-sized pieces. Wash and season the chicken. If you're lucky enough to have drumsticks and thighs there's no need to cut them into pieces.
• Put pieces of chicken in a large bowl and squeeze the Lime (1) over it. Add a couple of cups of water to wash, then drain. Add Worcestershire Sauce (1 teaspoon), Ketchup (1 tablespoon), Salt (3/4 teaspoon), and Ground Black Pepper (1/4 teaspoon).
• Add Onion (1), Tomato (1), Garlic (2 clove), Fresh Ginger (1 teaspoon), Scallion (2 stalk), Fresh Cilantro (3 tablespoon), Scotch Bonnet Pepper (1/4 piece), and leaves from the Fresh Thyme (2 sprig). Mix well and marinate for 2 hours in the fridge, or overnight if possible.
• In a heavy, high-sided pan, heat Vegetable Oil (2 tablespoon) over medium-high heat. Add Brown Sugar (1 tablespoon) and move it around until it starts to liquify. You're looking for small bubbles, which will then become a bit frothy, then from light to golden/dark brown.
• As soon as the sugar is a golden, dark brown, start adding the seasoned chicken a few pieces at a time. Remember to stir constantly to ensure all the pieces are coated evenly.
• After you've added all the seasoned meat to the pot, turn down the heat to medium/low, cover and allow to simmer for about 15 minutes. Meanwhile, add Water (1 1/2 cup) to the bowl you had the chicken marinating in and set aside.
• After about 15 minutes, remove the lid and turn up the heat as it's time to cook-off all the liquid in the pot and to give the chicken it's final "brown" color. When all the liquid is gone, add the water mixture in the bowl. Stir well.
• Cook over medium heat for another 20-25 minutes, depending on how thick your pieces of chicken are. You want the thickest piece to be cooked through.
• Enjoy as a main dish, or with rice and watercress salad!

STEWED CHICKEN IN TOMATO GRAVY

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.

ONE-POT CHICKEN STEW

Steps:

• Pat dry the chicken with a few sheets of paper towel and season thoroughly with salt and pepper, to taste.
• Heat 1 tablespoon of oil in a heavy-bottom dutch oven or a soup pot over high heat. When oil is hot, add chicken and cook, stirring occasionally, until brown on all sides, about 5-6 minutes total. The goal here is to simply brown the chicken on the outside and extract some of its flavor. Make sure to use high heat, otherwise, the chicken will steam out and not brown. Transfer to a plate.
• Reduce heat to a medium and add the remaining 1 tablespoon of oil. Add carrots and onions. Cook, stirring often until onions begin to soften and tips turn golden, about 4-5 minutes. Add garlic and cook for about 30 seconds or until fragrant, while stirring nonstop. Add 1/2 cup chicken broth while stirring and scraping to loosen browned bits from the bottom of the dutch oven.
• In a small bowl, whisk together flour and 1/2 cup broth; add to the dutch oven. Stir in chicken and remaining 4 cups of chicken broth. Add bay leaf and season with salt and pepper, to taste. Bring back to a boil, reduce heat to medium-low and simmer for 25 minutes, partially covered.
• Add potatoes and cook uncovered until potatoes are tender, about 18-20 minutes. If needed, increase the heat so the stew is at a gentle simmer. Also taste the broth for salt and pepper and add more if needed. Stir in parsley and discard bay leaf before serving.

SOUTHERN STYLE TOMATO GRAVY

Steps:

• Cook the bacon in a large, deep skillet over medium-high heat until evenly browned, about 10 minutes. Reserving the drippings in the pan, remove the bacon to a paper towel-lined plate to drain.
• Stir the butter and flour into the bacon drippings. Scrape the browned bits of food off of the bottom of the pan with a wooden spoon; cook and stir together until beginning to thicken, about 3 minutes. Stir the tomatoes into the mixture, using the spoon to break the tomatoes into small pieces while cooking; season with salt and pepper. Add the cream cheese and heavy cream; reduce heat to medium-low and simmer, stirring frequently, until hot and thick, about 10 minutes.

STEWED CHICKEN

Steps:

• Heat oil in a Dutch oven or a large heavy pot over medium-high heat; saute onion until browned, 5 to 7 minutes. Add chicken and cook until browned, 2 to 3 minutes per side.
• Mix water, tomato paste, paprika, cinnamon, turmeric, salt, pepper and saffron together in a bowl; pour over chicken. Add more water if chicken isn't completely covered in liquid. Cover Dutch oven and cook over medium-low heat until chicken falls off the bone, about 1 1/2 hours.
• Carefully transfer chicken to a glass serving dish. If sauce is not the consistency of gravy, add 1 to 2 tablespoons tomato paste and simmer over medium-low until it reduces to a thick gravy, about 5 minutes. Pour sauce over chicken.

STEWED CHICKEN

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.

CHICKEN AND TOMATO GRAVY

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!