Chicken Braised in Fire Roasted Tomato Sauce. Tender boneless chicken thighs braised in a simple, smoky spiced, fire roasted tomato sauce. Nutritious, economical, and delicious served over rice or pasta.
Fire roasted tomato sauce sounds like a little bit of heaven to me. Regular followers know that I absolutely love any smoky flavour whether it comes from the backyard grill, the smoker, or even char roasting a red bell pepper to add smokiness to a spaghetti sauce. There’s something about a slight charring that creates a smoky flavour that I can’t resist.
When the folks at Muir Glen contacted me about their new product line introduction into Canada which included Diced Fire Roasted Tomatoes, I naturally was curious. I knew I could enjoy those in lots of different recipes. For my first time trying these tomatoes, I chose a simple economical, comfort food recipe that is quite nutritious too.
The smoky flavour of the fire roasted tomatoes really shine through in this dish without being overpowering. It’s helped along by the addition of smoky spices like cumin and paprika. My whole family, including two hungry teenagers, loved it. This is the kind of dish that great family meals are made of; an easy, quick preparation and let the oven or slow-cooker do the rest.
The fire roasted tomato sauce itself, minus the beans, would make an amazing spaghetti sauce if you pureed it after cooking it on the stovetop. For my next recipe attempt I’m going to try the sauce in a lasagna where I know the extra smokiness would bring a while new dimension of flavour to one of our family-favourite meals.
Muir Glen is also introducing 3 other varieties of canned tomatoes onto Canadian supermarket shelves; Fire Roasted Crushed, Plain Diced and Crushed with Basil.
Like this Braised Chicken recipe?
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- 2 pounds boneless skinless chicken thighs or breasts
- 3 tbsp canola oil
- salt and pepper to season
- 1 large red onion diced
- 4 cloves chopped garlic
- ml One can Muir Glenn Diced Fire Roasted Tomatoes 796 /28 0z
- 1 cup chicken stock
- 2 cups white kidney beans cooked (if using canned rinse them well)
- 1/2 tsp salt
- 1/2 tsp black pepper
- pinch of chili flakes (to taste depending on how spicy you prefer)
- 2 tbsp paprika for extra smokiness use smoked paprika
- 1/2 tsp cumin
- 1 tsp dried thyme
- 1 tbsp brown sugar
- 2 leaves large bay or 3 small
Heat a large heavy skillet or cast iron pan over medium high heat. (If you have a large dutch oven you can use it for both browning and braising the chicken.)
Season the chicken thighs with salt and pepper and add the oil to the pan.
brown the outsides of the chicken thighs for a couple of minutes on each side until they get some good colour.
Remove the browned chicken thighs from the pan and drain off any excess oil.
Add the onions and garlic to the pan and sauté until they soften but do not brown.
Transfer the onions and garlic to a dutch oven or large covered casserole dish.
Add all of the remaining ingredients and stir well.
Place the browned chicken thighs on top of the sauce and cover with the lid.
Cook in a 300 degree oven for 2 hours or until the chicken is fall apart tender.
Serve over rice or your voice of pasta.
This recipe is easily adapted to a slow cooker, just be sure to brown the chicken as instructed first. It should take about 4 hours on low in a slow cooker. Different brands differ with timings but when the chicken is fall-apart tender you'll know it's done.
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Rock Recipes is pleased to have Muir Glen as the sponsor of this post. Products and compensation were provided by the sponsor; opinions expressed are entirely my own.