This is my Mom's quick recipe for chicken smothered in a tangy tomato sauce. The sauce is delicious served over rice or mashed potatoes. Serve with green beans and garlic bread and it's a great weeknight meal!

hmay
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Directions

  • Heat the oil in a skillet over medium heat; cook the chicken in the hot oil until lightly browned on all sides.

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  • Whisk the tomato sauce, garlic, onion, bay leaves, cumin, oregano, and vinegar in a bowl; pour over the chicken. Bring the mixture to a simmer and continue cooking until the chicken is no longer pink at the bone and the juices run clear, about 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Partner Tip

Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

Nutrition Facts

260 calories; 14.7 g total fat; 71 mg cholesterol; 710 mg sodium. 10.1 g carbohydrates; 22.2 g protein; Full Nutrition

Reviews (23)

Read More Reviews

Most helpful positive review

Rating: 4 stars
07/13/2009
Very good! I had chicken leg quarters that I divided into legs and thighs for this recipe. I did add a bit of seasoning to the chicken before sauteeing it in the oil (adobo salt and pepper). Other than that the only changes I made were to reduce the amount of tomato sauce by half and thicken the sauce with a mixture of 1 Tbs butter and 1 Tbs flour at the end after removing the chicken. I served the sauce over the chicken and some steamed white rice. I'll definitely make this again and again. My 9-year-old daughter asked me to say she feels this is "A Masterpiece"! Read More
(16)

Most helpful critical review

Rating: 3 stars
08/31/2010
Good basic recipe but as others have said it needs much more flavor. I added more vinegar doubled the garlic and began frying the chicken with salt pepper and cumin. I also used fresh tomatoes made into sauce...but it still needed something...I think some heat. Generally a good recipe but not spectacular. Read More
(5)
26 Ratings
  • 5 star values: 12
  • 4 star values: 9
  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 0
Rating: 4 stars
07/13/2009
Very good! I had chicken leg quarters that I divided into legs and thighs for this recipe. I did add a bit of seasoning to the chicken before sauteeing it in the oil (adobo salt and pepper). Other than that the only changes I made were to reduce the amount of tomato sauce by half and thicken the sauce with a mixture of 1 Tbs butter and 1 Tbs flour at the end after removing the chicken. I served the sauce over the chicken and some steamed white rice. I'll definitely make this again and again. My 9-year-old daughter asked me to say she feels this is "A Masterpiece"! Read More
(16)
Rating: 4 stars
07/13/2009
Very good! I had chicken leg quarters that I divided into legs and thighs for this recipe. I did add a bit of seasoning to the chicken before sauteeing it in the oil (adobo salt and pepper). Other than that the only changes I made were to reduce the amount of tomato sauce by half and thicken the sauce with a mixture of 1 Tbs butter and 1 Tbs flour at the end after removing the chicken. I served the sauce over the chicken and some steamed white rice. I'll definitely make this again and again. My 9-year-old daughter asked me to say she feels this is "A Masterpiece"! Read More
(16)
Rating: 5 stars
08/13/2011
Did it in the slow cooker. Ate with mashed potatoes. Browned chicken beforehand with cumin salt and pepper. Delish! Read More
(10)
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Rating: 4 stars
12/29/2011
Not quite sure what to say about this recipe. It did come out tangy but still bland. We added some roasted Anaheim chiles and used 1/2 tsp. ground cumin and 1/2 tsp. whole cumin. Not sure how much balsamic vinegar my guy put in. The sauce was much more flavorful 8 hours later after the spices had a chance to meld and assert themseves. We are going to use the rest of the chicken and sauce for enchiladas tonight. The flavors were not there in such a short cook time. Might try again. Read More
(8)
Rating: 5 stars
11/22/2010
this was amazing! i let it cook for a little longer more like an hour and i let the sauce thicken more. it tasted great served over rice. my husband even gave it 5 stars! Read More
(8)
Rating: 5 stars
11/30/2010
I used chicken breast and it turned out great! Read More
(8)
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Rating: 4 stars
07/14/2009
Excellent! I also seasoned chicken with adobo salt and pepper. I added onion and garlic to near-browned chicken and then added sauce and other seasonings along with a small amount of water. I added flour to thicken and served over rice. A nice change for chicken. Read More
(5)
Rating: 5 stars
09/27/2011
My husband and I really liked this! I browned the chicken in hot chicken broth to cut down on calories. I also used one 26 ounce can of Hunt's garlic and herb spaghetti sauce and one 8 ounce can of plain tomato sauce. Next time I will add green peppers and mushrooms to the sauce and will use boneless skinless chicken leg meat instead of the legs because it would make it easier to eat. We had it over spaghetti. Great flavor! Read More
(5)
Rating: 5 stars
03/04/2011
We loved it! Easy & fast to prepare and easy & fast to eat -- my children devoured it so fast! Read More
(5)
Rating: 3 stars
08/31/2010
Good basic recipe but as others have said it needs much more flavor. I added more vinegar doubled the garlic and began frying the chicken with salt pepper and cumin. I also used fresh tomatoes made into sauce...but it still needed something...I think some heat. Generally a good recipe but not spectacular. Read More
(5)