Tomato Chicken

I had made this years ago and ran across it in the archive. Sooooooo delicious! I did not have fresh ginger so I used one teaspoon of ground ginger. Added some xtra chili powder and fresh tomatoes from the garden. The sauce is stellar and wonderful with a crusty bread. I think next time I will brown the chicken more before adding the tomatoes. A big hit in my family

Easy to make. Just average taste.

Pretty good taste-wise, though next time I think I’ll spice it up a little. I might use boneless, skinless thighs- the skin was soggy. I’ll make this again.

I found this recipe so that I could use all the fresh tomatoes from my garden from the summer. I added onions, mushrooms, and scallions. I also added mixed up salt, instead of just plain salt and about a cup of chicken broth to the mixture after about 10 minutes of simmering with olive oil. I shredded the chicken in the broth after it was done and served over rice with parsley and parmesan cheese. My picky boys asked me to make it again! Score!

I browned the chicken and spices in coconut oil as suggested before adding tomatoes. This was so FLAVORFUL. Every one of the spices worked so well to make this dish come together like an orchestra bursting with flavor. I was a bit more generous with the spices than the recipe called for. I’ve never had such a simple dish pack a (good) punch like this did.

Used lots of ginger and garlic which made it very tasty. My husband loved it.

The spice combination is perfect. I made it with canned tomatoes because that is what I had. Delicious. However, I did sear the chicken in spices prior to adding the tomatoes as one reviewer advised.

The was a delightful surprise. We had some ripe tomato’s we need to use and this recipe was perfect. Not to mention is was absolutely delicious.

Made to the recipe except for pre-browning the chicken as suggested by others, and sauted the spices, garlic, (de-seeded) tomatoes, and ginger before adding the chicken back in. Served over baked brown rice. Not at all spicy, ginger was NOT overwhelming. DH happy. Smelled great whilst cooking, and very easy to make.

We enjoyed it. Will make again.

Disappointed. Followed the instructions but chicken lacked flavor, even took the extra step to score the drumsticks before cooking. Wondering if this recipe would work well in a slow cooker…?

Vet delicious. I made it, followed the recipe to a T and it turned out really good. I made it with chicken thighs and chicken wings both both turned out delish!

I think this is a great recipe that you can throw together in less than an hour. It’s not boring in the least. It has some great flavor. It’s not powerful spicing, but it’s not just salt and pepper either. Very tasty and good for those who are sensitive to overly spicy foods.

This was a very interesting mix of flavor. I did not have ginger, so subbed for 1 tsp of allspice and 1 tsp of cinnamon. Made in the electric pressure cooker putting onion garlic and chicken in after sautéing and deglazing pot with about 1/2 c chicken broth. Put tomatoes on very top to avoid scorching. Also sautéed the seasonings. Cooked on high pressure for 10 min with 10 min NPR. Will definitely make again. Thank you very much for the recipe.

My kids and my hubby loved it! I added too much chili powder and ended up putting some half and half cream to balance out the spice but overall it turned out fantastic. I made it with a creamy Alfredo pasta, which turned out to complement the chicken. I will definitely make this again.

This is a very easy and very tasty recipe. Yes, most definitely will make this again. I did make a few changes, mostly because I did not have the exact ingredients avail. I used chicken breasts, but did not thin them out. I pan seared them, first, in order to speed the cooking process. Since I didn’t have fresh spices, I used the dried equivalent. The last thing I switched, was using diced tomatoes (28 oz), as I didn’t have any fresh. All of this helped to speed the cooking, to about 30 mins, vice the 45. My husband, who has taste issues, said that he liked this very much!

Delicious!! I made it on the spur of the moment, so was missing a couple of ingredients. I used ketchup instead of tomatoes and used minced ginger from a tube. I also used breasts instead of thighs so it cooked much faster. Absolutely wonderful and I plan to make it a staple.

I would agree with one of the reviews. It would be really good if you seasoned the chicken with the spices and browned the thighs in olive oil first, then added the tomatoes. Otherwise there is far too much liquid for the thighs to brown before simmering. I also like the idea of adding the wine, lime juice and fresh cilantro at the end, for additional flavor.

This recipe was SO simple, SO easy, and SO tasty. The only changes I made were… I added a little vermouth when cooking the chicken and I used a small can of petite diced tomatoes instead of fresh. This one is going in my regular meal rotation.

Chicken gets very tender from the tomatoes. Really quick and easy one pot dish. I did follow one of the reviews and added cooking wine, cilantro, and onion. I didn’t have cayenne so I added crushed red pepper and siracha. I liked the little kick and added flavor. I served it over brown rice which was perfect. The turmeric and ginger gave it an Indian food taste.

Made this for my son’s 1st birthday party and everyone loved it! I added a little bit of fresh lemon juice when I marinated it and it gave it a nice little tang.