Don't Chicken Out Recipe -
Don't Chicken Out Recipe
  • READY IN 55 mins

Don't Chicken Out

Recipe by  

"This is my Mom's quick recipe for chicken smothered in a tangy tomato sauce. The sauce is delicious served over rice or mashed potatoes. Serve with green beans and garlic bread and it's a great weeknight meal!"

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    15 mins
  • COOK

    40 mins

    55 mins


  1. Heat the oil in a skillet over medium heat; cook the chicken in the hot oil until lightly browned on all sides.
  2. Whisk the tomato sauce, garlic, onion, bay leaves, cumin, oregano, and vinegar in a bowl; pour over the chicken. Bring the mixture to a simmer and continue cooking until the chicken is no longer pink at the bone and the juices run clear, about 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
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Reviews More Reviews

Most Helpful Positive Review
Jul 13, 2009

Very good! I had chicken leg quarters that I divided into legs and thighs for this recipe. I did add a bit of seasoning to the chicken before sauteeing it in the oil (adobo, salt, and pepper). Other than that, the only changes I made were to reduce the amount of tomato sauce by half and thicken the sauce with a mixture of 1 Tbs butter and 1 Tbs flour at the end after removing the chicken. I served the sauce over the chicken and some steamed white rice. I'll definitely make this again and again. My 9-year-old daughter asked me to say she feels this is "A Masterpiece"!

Most Helpful Critical Review
Aug 31, 2010

Good basic recipe, but as others have said, it needs much more flavor. I added more vinegar, doubled the garlic and began frying the chicken with salt, pepper and cumin. I also used fresh tomatoes made into sauce...but it still needed something...I think some heat. Generally a good recipe, but not spectacular.

Aug 13, 2011

Did it in the slow cooker. Ate with mashed potatoes. Browned chicken beforehand with cumin, salt and pepper. Delish!

Dec 29, 2011

Not quite sure what to say about this recipe. It did come out tangy but still bland. We added some roasted Anaheim chiles and used 1/2 tsp. ground cumin and 1/2 tsp. whole cumin. Not sure how much balsamic vinegar my guy put in. The sauce was much more flavorful 8 hours later after the spices had a chance to meld and assert themseves. We are going to use the rest of the chicken and sauce for enchiladas tonight. The flavors were not there in such a short cook time. Might try again.

Nov 30, 2010

I used chicken breast and it turned out great!

Nov 22, 2010

this was amazing! i let it cook for a little longer, more like an hour, and i let the sauce thicken more. it tasted great served over rice. my husband even gave it 5 stars!

Sep 27, 2011

My husband and I really liked this! I browned the chicken in hot chicken broth to cut down on calories. I also used one 26 ounce can of Hunt's garlic and herb spaghetti sauce and one 8 ounce can of plain tomato sauce. Next time I will add green peppers and mushrooms to the sauce and will use boneless skinless chicken leg meat instead of the legs because it would make it easier to eat. We had it over spaghetti. Great flavor!

Mar 04, 2011

We loved it! Easy & fast to prepare and easy & fast to eat -- my children devoured it so fast!


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  • Calories
  • 260 kcal
  • 13%
  • Carbohydrates
  • 10.1 g
  • 3%
  • Cholesterol
  • 71 mg
  • 24%
  • Fat
  • 14.7 g
  • 23%
  • Fiber
  • 2.1 g
  • 9%
  • Protein
  • 22.2 g
  • 44%
  • Sodium
  • 710 mg
  • 28%

* Percent Daily Values are based on a 2,000 calorie diet.

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