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Chicken Braised in Fire Roasted Tomato Sauce

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.

Both compensation and product for this post were provided by Muir Glen. Opinions expressed are my own.

Chicken Braised in Fire Roasted Tomato Sauce close up photo of finished recipe in dutch oven

Chicken Braised in Fire Roasted Tomato Sauce.

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.

Chicken Braised in Fire Roasted Tomato Sauce photo of beans and tomatoes going into the pot

Chicken Braised in Fire Roasted Tomato Sauce.

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.

Chicken Braised in Fire Roasted Tomato Sauce photo of single serving on a white plate

Chicken Braised in Fire Roasted Tomato Sauce.

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. 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.

Chicken Braised in Fire Roasted Tomato Sauce photo with title text for Pinterest

Like this Braised Chicken with Fire Roasted Tomato Sauce Recipe?

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You might also like another great budget-friendly meal, our White Bean Chicken Chili:

White Bean Chicken Chili image with title text for Pinterest

White Bean Chicken Chili

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Chicken Braised in Fire Roasted Tomato Sauce photo of single serving on a white plate
Yield: 6 servings

Chicken Braised in Fire Roasted Tomato Sauce

Prep Time: 15 minutes
Cook Time: 2 hours
Total Time: 2 hours 15 minutes

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.

Ingredients

  • 2 pounds boneless skinless chicken thighs, or breasts
  • 3 tbsp canola oil
  • salt and pepper to season
  • 1 large red onion, diced
  • 4 cloves garlic, chopped
  • One can Muir Glenn Diced Fire Roasted Tomatoes, 796 ml /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

Instructions

  1. 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.)
  2. Season the chicken thighs with salt and pepper and add the oil to the pan.
  3. brown the outsides of the chicken thighs for a couple of minutes on each side until they get some good colour.
  4. Remove the browned chicken thighs from the pan and drain off any excess oil.
  5. Add the onions and garlic to the pan and sauté until they soften but do not brown.
  6. Transfer the onions and garlic to a dutch oven or large covered casserole dish.
  7. Add all of the remaining ingredients and stir well.
  8. Place the browned chicken thighs on top of the sauce and cover with the lid.
  9. Cook in a 300 degree oven for 2 hours or until the chicken is fall apart tender.
  10. Serve over rice or your voice of pasta.

Notes

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.

Recommended Products

Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.

Nutrition Information

Yield

6

Serving Size

1

Amount Per Serving Calories 446Total Fat 20gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 15gCholesterol 184mgSodium 765mgCarbohydrates 26gFiber 8gSugar 7gProtein 45g

The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.

Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.

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Suzanne

Wednesday 10th of April 2019

Could you make this without the beans ?

Barry C. Parsons

Thursday 11th of April 2019

I suppose so.

Krista M

Thursday 9th of June 2016

I like to cater to a variety of preferences by having a buffet-style dinner! I make simple dishes like salads, grilled chicken & pastas which guests can then customize to their tastes with a variety of sauces & toppings. It's not only fun but everyone walks away with a smile!

Erin

Wednesday 8th of June 2016

Setting the table in my mothers crisp white vintage linens is the perfect backdrop for this mouthwatering recipe. Plus it's brownie points when she visits! Just means I also have to double the recipe!

Dolly

Tuesday 7th of June 2016

My entertaining tip is to really master 1-2 appetizers and a fabulous dessert. That way you start AND end on a guaranteed high note!

Jonnie

Tuesday 7th of June 2016

My best tip is to really wow with dessert. You want to end on a high note!

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