Chicken In Tomato Sauce
Chicken in tomato sauce is a comfort dish that is packed with flavor. I like to make this dish because it is easy to prep and cook. This dish is perfect for Sunday dinner or a busy day where you want a healthy meal but don’t have a lot of time to cook one.
This chicken dish has rich flavors that deepen with leftovers. It is perfect to serve over jasmine rice or mashed potatoes. For those that are on low carb diets, it is perfect to eat as a chicken stew. I also like how the chicken is cooked to perfect tenderness. This is because of the use of chicken thighs. I like to buy organic thighs to make sure I am getting the most health benefit of this dish.
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Ingredients
- 3 1/2 pounds of boneless, skinless chicken thighs (I used organic)
- 1 bunch or 1 cup chopped green onions
- 1 large yellow onion – roughly chopped
- 2 large green bell peppers – roughly chopped
- 1 cup of Sherry
- 2 Tablespoons of Goya Adobe All Purpose Seasoning
- 2 Tablespoons of Spanish Style Paprika
- 3 Tablespoons of each of the following
- Granulated garlic or garlic powder, parsley flakes and Worcestershire sauce
- 2 Tablespoons of Red Vine Vinegar
- 1 1/2 teaspoons of chicken bouillon powder (like Knorr Caldo Con Sabor de Pollo)
- 2 teaspoons of each of the following
- coarse black pepper, Tony Chacheres Creole Seasoning
- 14.5 ounce can of diced tomatoes (411g)
- 15 ounce can of tomato sauce (425g)
- 10.75 ounce can of tomato puree (305g)
Supplies
- Casserole dish
- Knife
- Cutting Board
- Measuring Cup
- Measuring Spoon
- Foil
Directions For Chicken In Tomato Sauce
- Rinse the chicken well and then place in a large casserole dish.
- In a large casserole dish, marinate the chicken with all of the seasonings and the red wine vinegar. Make sure you mix the chicken well with your hands, so the seasonings are evenly covering the chicken.
- Then chop up the onions, bell peppers and green onions and mix into the seasoned chicken. Cover the casserole dish with foil and marinate in the fridge for at least 2 hours or overnight.
- Remove the casserole dish from the refrigerator and add in the sherry, diced tomatoes, tomato sauce and tomato puree and mix well.
- Pre-heat the oven to 360 degrees Fahrenheit.
- Bake the chicken in tomato sauce covered with foil for 1/12 hours. The chicken should be super tender and fall off a fork when you pierce it. If chicken is not cooked to tender, cover and bake for another 30 minutes.
- This tasty dish can be stored for up to 4 days in the refrigerator.
For another meal idea, try my recipe for Lasagna recipe here: https://majorgates.com/recipes/best-ever-lasagna/
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