Tomato Chicken Recipe - Allrecipes.com
Tomato Chicken Recipe
  • READY IN ABOUT hrs

Tomato Chicken

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

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    15 mins
  • COOK

    50 mins
  • READY IN

    1 hr 5 mins

Directions

  1. Combine the chicken, tomatoes, garlic, ginger, chili 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 center and the juices run clear, about 45 minutes. Sprinkle with coconut oil to serve.
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Reviews More Reviews

Most Helpful Positive Review
Mar 15, 2011

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.

 
Most Helpful Critical Review
Mar 16, 2009

Okay. A little bit boring. I added a bit of cayenne to spice it up.

 

16 Ratings

Oct 20, 2013

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.

 
Sep 16, 2014

This was really good as is! I did make a few changes in the end (I know people hate when you change a recipe- but this was really adaptable and I only made a few changes after tasting the final product)...I didn't have chili powder so I added some chili flakes instead. I didnt have ginger, so I skipped it. I used boneless skinless thighs and browned them in the coconut oil but with the tomatoes and spices in the beginning. Once it was done and I tasted it I added a tblsp. of sugar and a tblsp. of curry powder and a dash of salt. Adding these few ingredients really brought everything together, but it would have been great without. While browning the chicken I also added a chopped onion and some sliced mushrooms I had in the fridge. I called it 'Indian chicken and tomato stew' and served it over rice. I served it to company and everyone raved and even wanted the recipe. I will be making this again. It was delicious! This is a definite keeper!

 
Jul 28, 2014

Very good as is. I used garlic flavored oil and less fresh garlic ( for my tummy)

 
Jul 05, 2011

This recipe was pretty good, but just a tad boring for me. My husband and I love flavorful food, and this was lacking a little. I served it over brown rice.

 
Sep 10, 2014

We loved this! Especially my husband! Will add to our dinner rotation. Only changes were based on what I had on hand. Used ground ginger instead of ginger root, ground mustard instead of turmeric, and canned diced tomatoes instead of fresh. Great for dinner but didn't taste as good for lunch the next day.

 
Mar 23, 2014

Added mushrooms, raisons, saffron, and sliced almonds. Very good.

 

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Nutrition

  • Calories
  • 326 kcal
  • 16%
  • Carbohydrates
  • 5.4 g
  • 2%
  • Cholesterol
  • 106 mg
  • 35%
  • Fat
  • 19.8 g
  • 30%
  • Fiber
  • 0.8 g
  • 3%
  • Protein
  • 30.2 g
  • 60%
  • Sodium
  • 770 mg
  • 31%

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

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