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Tomato chicken recipe

Tomato chicken recipe



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  • Recipes
  • Ingredients
  • Meat and poultry
  • Poultry
  • Chicken
  • Cuts of chicken
  • Chicken thigh

This is a delicious recipe. I have been enjoying this for a long time.

21 people made this

IngredientsServes: 4

  • 8 chicken thighs
  • 4 tomatoes, quartered
  • 8 cloves garlic, minced
  • 4 teaspoons minced fresh root ginger
  • 1 teaspoon chilli powder
  • 1 pinch ground turmeric
  • 1 teaspoon salt
  • 1/2 teaspoon coconut oil (optional)

MethodPrep:15min ›Cook:50min ›Ready in:1hr5min

  1. Combine the chicken, tomatoes, garlic, ginger, chilli 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 centre and the juices run clear, about 45 minutes. Drizzle with coconut oil to serve.

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Reviews & ratingsAverage global rating:(37)

Reviews in English (31)

It won't become a family favorite but it is really easy to make and cheap. For a bachelor it could be a good option as you can freeze the things in sauce by serving and then just cook some rice or make a salad and you have a meal.-17 Feb 2010

by Macy

I have made this twice. I Followed the recipe exactly the first time I made it. I do this with all the recipes I rate to be fair, but I liked it even better the second time I made it. The second time I made it I seasoned the chicken with the spices and browned the thighs in light tasting olive oil with onion slices, then added the tomatoes. Simmered for 45 minutes, then added a splash of white wine, lime juice and fresh cilantro and cooked a minute or 2 longer when wine was cooked down. I Served it over white rice. Will definitely make again and again and use more tomatoes.Update 7/17/17, I made this for the first time in a while. I never make anything the same way twice lol, this time I did not add wine, lime or cilantro (because I didn't have any). Instead, I added a little chicken broth and curry powder and topped it with sour cream before eating it. I was hungry for a curry dish and this was fabulous!! I still seasoned and browned the chicken with sliced onions first, then added tomatoes and chicken broth and simmered. Yummy!! Great base tomato chicken recipe!!!-20 Oct 2013

by urloved

This was sooooo good. I only had 6 legs, I used a teaspoon of all the seasonings and through in a can of tomato sauce for extra gravey over rice. I also only used 2 tomatos. Yum yum. I will use this again and again.-15 Mar 2011


  • 1 pound chicken cutlets
  • ¼ teaspoon salt, divided
  • ¼ teaspoon ground pepper, divided
  • ½ cup slivered oil-packed sun-dried tomatoes, plus 1 tablespoon oil from the jar
  • ½ cup finely chopped shallots
  • ½ cup dry white wine
  • ½ cup heavy cream
  • 2 tablespoons chopped fresh parsley

Sprinkle chicken with 1/8 teaspoon each salt and pepper. Heat sun-dried tomato oil in a large skillet over medium heat. Add the chicken and cook, turning once, until browned and an instant-read thermometer inserted into the thickest part registers 165 degrees F, about 6 minutes total. Transfer to a plate.

Add sun-dried tomatoes and shallots to the pan. Cook, stirring, for 1 minute. Increase heat to high and add wine. Cook, scraping up any browned bits, until the liquid has mostly evaporated, about 2 minutes. Reduce heat to medium and stir in cream, any accumulated juices from the chicken and the remaining 1/8 teaspoon each salt and pepper simmer for 2 minutes. Return the chicken to the pan and turn to coat with the sauce. Serve the chicken topped with the sauce and parsley.


Preparation

Preheat a grill to medium-high, indirect heat (375-425 F).

Create the rub for the chicken by combining kosher salt (two teaspoons per pound of chicken less if it isn’t kosher), oregano and garlic powder. Cover the chicken with the rub and crack some fresh pepper on the skin side. Allow the chicken to come to room temp for 30 minutes.

Add the tomatoes and garlic to an ovenproof pan and add two teaspoons of kosher salt and enough olive oil to coat.

Place the chicken and tomatoes on the grill. The chicken should be skin-side up. Remove the tomatoes when the skins have burst and the oil is simmering. Remove the chicken when it hits 165 F internal. If the skin isn’t crispy, sear over the direct heat side of the grill for a few minutes, until golden-brown.

To serve, place the chicken quarters on a platter. Tuck the tomatoes between the chicken pieces. Rip the burrata into pieces and place on the tray. Top with the torn basil, a drizzle of the olive oil that the tomatoes cooked in and a pinch of salt.


Preparation

    1. Heat 2 tablespoons olive oil in heavy large wide pot over medium heat.
    2. Add onions and garlic. Cover and cook until onions are soft, about 10 minutes. Add paprika, salt, turmeric, coriander, fennel, pepper, cumin, and ginger stir 1 minute. Add tomatoes, 1 cup water, and 3 tablespoons lemon juice bring to boil. Arrange all chicken in single layer in pot spoon some sauce over. Bring to boil. Reduce heat to medium-low, cover, and simmer 15 minutes. Turn chicken over, cover, and simmer until chicken is tender, about 20 minutes longer.
    3. Meanwhile, preheat oven to 400°F. Brush large rimmed baking sheet with olive oil. Place eggplant and remaining 4 tablespoons olive oil in large bowl toss to coat. Spread eggplant out on prepared baking sheet and bake until soft and brown, stirring occasionally, about 25 minutes. (Chicken and eggplant can be made 1 day ahead. Cool slightly. Refrigerate separately until cold, then cover and keep refrigerated.)
    4. Stir eggplant and marjoram into chicken. Simmer uncovered 10 minutes to heat through and blend flavors. Season stew to taste with more lemon juice, if desired, and salt and pepper. Transfer chicken to large shallow bowl. Sprinkle with almonds and cilantro.

    Ingredients

    Step 1

    Heat oil in a large Dutch oven or skillet with a lid over medium. Cook bacon, stirring occasionally, until starting to brown, about 5 minutes. Add shallots and cook, stirring occasionally, until shallots are softened and bacon is brown and crisp, 8–10 minutes.

    Step 2

    Increase heat to high and add wine, garlic, and rosemary to pot. Cook, stirring, until wine is reduced by half, about 1 minute. Add tomatoes along with their juices, broth, salt, and red pepper flakes and bring liquid to a boil. Reduce heat to medium nestle in chicken, skin side up. Top with kale, cover pot, and cook until kale is wilted, 5–7 minutes. Stir kale into sauce and continue to cook, uncovered, until chicken is warmed through, about 5 minutes more.

    How would you rate Tomato-Braised Rotisserie Chicken?

    So easy and soooo tasty! I love any recipe where you can get in more veggies. Next time I make it I might add a couple tablespoons of tomato paste to make the sauce a little thicker but it really was delicious exactly as written

    This was very easy and very tasty! My family enjoyed it. I used canned diced tomatoes in basil and lemon peppered rotisserie.

    Very easy to try. Beginner friendly lol.

    I was kinda disappointed by this recipe. The chicken ended up super soggy, and the tomato wasn't flavorful to me. Maybe I did wrong, but I don't think so.

    This was awesome! Really easy and tasty. We used lacinto kale which I find not as tough to eat. So good!

    Just made this except with a whole chicken butchered into pieces. It was SO GOOD and easy! I closed the lid on my Dutch oven and put it in the oven for 350F for 30-45 min. I ladled the broth over orzo and it was delicious and hearty without being heavy like beef stew.

    This is stupidly good and stupidly easy. I was pleasantly surprised how tasty this was. Great weekday meal!

    This one was one of the easiest and most delicious meals I've ever made!

    I modified this a bit and it was great. Broiled the chicken to crisp up the skin, put the kale in the sauce, chicken on top and didn't cover. Unfortunately, I didn't have bacon and it was still delicious. Chicken was nearly falling off the bones. Definitely will use bacon next time!

    My whole family loved this. Quick and delicious. Made the recipe exactly as is. The kale was delicious in the rich broth. I only left the chicken in long enough to heat it back up. Next time will serve with a loaf of crusty bread.

    I had to modify this for my kale hating husband. I used a 10 ounce bag of baby spinach which I randomly tore. When I was grocery shopping for the ingredients (which were on the list I left at home) I thought there were also cherry tomatoes. So, having them, I added about 1 1/2 cups of halved cherry tomatoes along with the spinach. I agree with a previous review that the skin, especially on the breast was soggy but presented well and easily came off the meat. Would definitely make this again.

    The tomatoes need to cook longer. The skin on chicken gets soggy. Any help with that? It didn't really enhance my rotisserie chicken, just cooked it way more.


    Chicken with Tomato and Onion

    This summer chicken dish is perfect when you want to whip up something quick, easy and light! A naturally gluten free, dairy free and low carb dish, great for a keto diet. More of my favorite easy chicken recipes are Caprese Chicken Skillet, Grilled Chicken with Spinach and Melted Mozzarella. Also this Zesty Lime Grilled Chicken with Pineapple Salsa.

    These roasted veggies are so good so good together and so pretty. This would also be great over fish such as flounder or sole. This is such a light, guiltless meal I would eat for lunch. Since the points are so low, you can easily make this a heartier meal, especially if making this for dinner. I would serve this with a side of rice, roasted potatoes or squash or even over a bed of salad with maybe a drizzle of balsamic.


    Chicken with Chickpea and Tomato Ragu

    Recipe by Giada De Laurentiis

    Recipe by Giada De Laurentiis, Alex Guarnaschelli and Valerie Bertinelli AKA The Three Italian Chicks.

    This recipe is a perfect example of how a dish can be hearty comfort food, but still remain light and not weigh you down. It’s a pantry meal at its finest, with canned chickpeas and tomatoes on the forefront. This is the recipe that Alex Guarnaschelli, Valerie Bertinelli and I taught a home cook to make on a Skype call. It was so much fun, and the dish looked so great, we decided to write up the recipe so anyone can try it! Just remember to taste along the way and adjust seasoning as needed. Watch the video of us here!


    Preheat oven to 400 degrees. Heat the oil in a large, deep ovenproof cast iron skilletor pan (over 12-inches). Add the chicken, skin side down and sear for 3-4 mins on medium-high heat. Turn each thigh once and sear until golden all over. Transfer the chicken onto a warm plate.

    Add the garlic and fry until fragrant (about 30 seconds). Add the onion and red peppers then fry for about 3 minutes or until the onion is transparent. Stir in the sun dried tomatoes, rice, crushed tomatoes and chicken broth (or stock). Season with salt, pepper and dried basil. Bring to a simmer and allow the rice to soak up all the tomato flavors.

    Place chicken thighs, skin side up, over rice. Bring to a boil. Rotate chicken in the tomato sauce to coat, then cover with foil. Transfer to preheated oven and allow to bake for about 40 minutes, or until the rice has softened and absorbed the liquid and the chicken is cooked through. Stir in an extra 1/4 cup of water to the rice, only if needed (if rice hasn't cooked fully).

    4. Remove cover and cook at 400 degrees until chicken is golden.

    Season with extra salt to taste. Sprinkle with freshly chopped basil and serve.


    Ingredients For Making Creamy Tomato Chicken Breast Recipe:

    • 2 Large Chicken breasts.
    • Small onion – 1
    • Butter – 1 tbsp.
    • Olive oil – 2 tbsp
    • Garlic cloves – 4.
    • Chicken stock or water – 1/2 cup.
    • 1 tbsp tomato paste (sub: 1 tbsp ketchup)
    • Tomato puree (fresh or canned) – 1 cup/230 ml.
    • 1/2 cup heavy/whipping/double cream (sub: fresh cream)
    • Herbs – (basil, parsley, cilantro, or coriander)
    • Chili flakes – 1 tsp (optional).
    • Parmesan cheese (or preferred cheese) – 1/4 cup (optional).
    • Sugar if the sauce is too sour – 1/2 tsp (optional).

    Ingredients For Seasoning:

    • Olive oil – 2 tsp.
    • Salt – 1/2 tsp.
    • Chilli powder – 1 tsp.
    • Paprika – 1/2 tsp.
    • Black pepper powder – 1/2 tsp.

    Here are some substitutes That You Can Use In This Recipe:

    No tomato puree?

    If you don’t have tomato puree, then you can use the following things in place of tomato puree.

    What can be used instead of chicken stock?

    You can use the following things in place of chicken stock.

    No fresh herbs?

    If fresh herbs are not available, then you can use the following.


    • 4 chicken breasts, skinless and deboned
    • 4 to 6 tomatoes (quartered)
    • 1/2 cup/120 mL balsamic vinegar
    • 1/4 cup/60 mL fresh basil (loosely packed)
    • 2 tablespoons/30 mL olive oil
    • 2 cloves garlic (minced)
    • 1 teaspoon/5 mL sea salt
    • 1/2 teaspoon/2.5 mL ground black pepper
    • Optional: 1/2 teaspoon/2.5 mL pepper flakes

    Combine garlic, tomatoes, vinegar, oil, basil, black pepper, and salt in a food processor. Reserve a small amount of the chopped tomatoes and chopped basil for garnish.

    In a large resealable plastic bag, add chicken and 3/4 of the marinade. Make sure chicken is well coated. Seal bag and allow to marinate for 2 to 4 hours in the refrigerator.

    In a small saucepan, bring the reserved 1/4 of the marinade to a boil for 1 minute, reduce heat and allow mixture to simmer for 5 to 8 minutes. Remove from heat and set aside.

    Place chicken on grill and cook on medium heat for 10 to 12 minutes, turning once.

    Remove chicken from heat, top with cooked sauce and garnish with diced tomatoes or chopped basil.


    Watch the video: Healthy Κοτόπουλο Cacciatore high protein. Άκης Πετρετζίκης (August 2022).