Chicken and Tomato Gravy

By johnwhorfin

Ingredients

• Ingredients
• 6 6
• chicken thighs (you can use any chicken pieces you would like)
• 1/4 c
• cooking oil
• 1 1
• 15 oz can of stewed tomatoes with onions and peppers
• 1 1
• 6 oz can tomato paste
• 1 1
• 15 oz can tomato sauce
• 1 medium
• yellow onions, diced
• 1 medium
• green peppers, diced
• 1 Tbsp
• garlic, chopped fine
• 1 Tbsp
• oregano, dried
• 1 Tbsp
• salt & pepper, or to taste
• 3 - 4 c
• water

Details

Servings 6
Adapted from justapinch.com

Preparation

Step 1

1
Remove skin from chicken and season with salt and pepper.

2
In a large dutch oven pot, brown chicken in cooking oil until light brown. Drain off most of the excess fat.

3
Add remaining ingredients and bring to a boil. Lower heat and simmer on low for 1 to 2 hours adding water as needed to keep from sticking. It should be a medium consistency. Cook until chicken is done and falling off the bone about 1 hour.

4
Serve hot over steamed rice. Enjoy!