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.
Course
Dinner
Prep Time15minutes
Cook Time2hours
Total Time2hours15minutes
AuthorBarry C. Parsons
Ingredients
2poundsboneless skinless chicken thighsor breasts
3tbspcanola oil
salt and pepper to season
1large red oniondiced
4cloveschopped garlic
mlOne can Muir Glenn Diced Fire Roasted Tomatoes796 /28 0z
1cupchicken stock
2cupswhite kidney beanscooked (if using canned rinse them well)
1/2tspsalt
1/2tspblack pepper
pinch of chili flakes (to tastedepending on how spicy you prefer)
2tbsppaprikafor extra smokiness use smoked paprika
1/2tspcumin
1tspdried thyme
1tbspbrown sugar
2leaveslarge bayor 3 small
Instructions
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.
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.
Recipe 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.