Braised Chicken with Tomatoes
Braised Chicken with Tomatoes is a simple but flavorful dish. It doesn’t need that many spices or herbs to render one of the most memorable stews you will ever taste! I love to take advantage of the summer tomatoes because I know they will produce a rich sauce.
- Prep time
- 10 min
- Cook time
- 35 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 4 pieces of bone-in chicken (about 2 Lbs.)
- Salt and pepper
- 2 tablespoons vegetable oil
- ¼ cup chopped white onion
- 1 small garlic clove (diced)
- 1 Poblano pepper (diced)
- 1 jalapeño pepper (diced *)
- 4 cups of chopped tomato (About 20 oz.)
- 1 Knorr Tomato-Chicken Bouillon
- ½ cup water
- Salt to season
- ¼ cup parsley or cilantro for garnish (chopped**)
Instructions
- 1
Season chicken with salt and pepper. Set aside.
- 2
Heat oil in a large dutch oven or heavy pot over medium-high heat. Once it is hot, add the chicken pieces skin-side down. Fry the chicken, turning once per side until golden brown, about 10 minutes.
- 3
Reduce heat to medium and stir in the chopped onion and the garlic. Cook for about 3 minutes until the onion looks transparent.
- 4
Add the diced peppers and keep cooking for 5 more minutes. Scrape any browned bits at the bottom of the pot with a wooden spoon.
- 5
Stir in the chopped tomatoes, cook for 5 more minutes. Add Knorr Tomato-Chicken Bouillon dissolved in the ½ cup of water and turn the heat to medium-high. Bring to a boil, and then reduce heat to simmer.
- 6
Check to see if it needs more salt, then cover the pot and cook for about 25 to 30 minutes, or until the chicken is fully cooked and tender.