Tomato Chicken Dish
Easy tomato chicken dish. Tasty and colorful, this recipe can be a quick family dinner choice on a busy night.
This tomato chicken dish comes together quickly and uses few ingredients. Let’s see what those are.
Ingredients
- Chicken legs or any other parts you have
- Onions and garlic for flavor and consistency
- One carrot and a small red pepper
- Canned tomatoes and a little tomato paste
- Herbs: bay leaves, dry thyme and fresh parsley
- Seasoning: salt, pepper and sugar
- Cooking oil
How To Make This Tomato Chicken
1. Prep ingredients
Wash, clean and cut the chicken legs in half. Chop 3 garlic cloves. Dice the carrot and julienne the onions and the pepper.
2. Fry and saute
Seal and brown the chicken parts in cooking oil. Fry them in batches if necessary to avoided crowding them. Take them out and keep aside.
In the same oil saute the onions until translucent. Add the carrot, the pepper and the garlic.
Let them cook for about 5 minutes stirring often to avoid sticking anything to the bottom of the pan. Add tomato paste and mix it in. Then add the canned tomatoes.
3. Add chicken to the sauce
Let tomatoes cook on medium heat for about 10 minutes. Season with salt, pepper and sugar. Add the fried chicken to the sauce, the bay leaves and thyme. Add a little water to the sauce to cover the chicken.
Lower the flame and let them cook together until done, for about 20-25 minutes more.
5 minutes before turning off the heat, chop another 2-3 garlic cloves to enhance the flavor of this tomato sauce.
I quickly made some polenta to serve aside because it perfectly complements this dish. But you can serve it with your favorite bread too.
Sprinkle with some freshly chopped parsley and enjoy.
Serving & Preserving
Serve this dish with crusty bread or like me on a bed of freshly made polenta. Or on a bed of mashed potatoes or even rice. Or just simply as it is. Delish!
This tomato chicken is absolutely delicious and will dissapear quickly from the plates. If however leftovers are remaining, let the sauce cool completely and place the pan in the fridge with a lid on.
Refrigerate up to 3-4 days and rehear on the stove adding a little water.
Other chicken recipes for you:
- Radauteana Chicken Garlic Cream Soup (traditional soup)
- Chicken Vegetables Soup (full of vitamins)
- Fried Chicken Livers (delicious and nutritious)
- Beer Marinated Chicken Legs (easy recipe)
- Baked Whole Chicken Wings (quick dinner idea)
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Tomato Chicken Dish
Ingredients
- 4 chicken legs
- 2 small onions
- 5-6 garlic cloves
- 1 can diced tomatoes
- 1 tbsp tomato paste
- 1 carrot
- 1 red pepper
- 2-3 bay leaves
- 1 tsp dry thyme
- 1 tsp sugar
- salt and pepper to taste
- 6-7 tbsp cooking oil
- 1 bunch fresh parsley
Instructions
- Prep ingredients. Clean, wash and cut the chicken legs. Julienne the onions and red pepper. Dice the carrot and 3 garlic cloves.
- Heat the oil in a pan and brown the chicken. Set aside and saute the onion in the same oil until translucent. Add the carrot, the red pepper and the garlic. Cook together for 5-7 minutes to release their juices. Add tomato paste and canned tomatoes. Stir and let them reduce for about 10 minutes.
- Add the chicken, the bay leaves and thyme. Add some water too until the sauce covers the chicken. Season with salt, pepper and sugar to taste. Let the chicken cook until done on medium to low flame, partially covered. This will take another 20 -25 minutes. Before turning off the heat add the remaining garlic cloves (chopped or grated). Sprinkle with freshly chopped parsley and serve.