STEWED CHICKEN IN TOMATO GRAVY
When I was a young girl, my grandparents would take me on summer camping trips across the country. We would be gone for 3 weeks in a camper my grandfather built...quite rustic. Every evening we would have a home cooked meal and this recipe was my all time favorite. When I make this, it brings me back to eating it outside on a...
Provided by Kathy Sterling
Categories Chicken
Time 1h45m
Number Of Ingredients 12
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.
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