Mirum Shopper. All opinions are my own.” #SaboreaTuVerano
This chicken in tomato sauce is a simple but flavorful dish.
It doesn’t need that many spices or herbs to render one of the most memorable
stews you will ever taste! I love to take advantage of the summer tomatoes
because I know they will produce a rich sauce, one that’s perfect to soak up
with some crusty bread. I hope you prepare it, and if you don’t like to add the
jalapeño pepper, just substitute with plain green bell peppers, I’m sure you
kids will enjoy it as well as the grown ups in the family.
you can find a different version in every household since every cook prepares
it in his or her own personal way. Some will add potatoes or zucchini, or any
other vegetable available in their area. Most of the time it is served with
rice or beans, and a warm stack of corn tortillas.
- 4 pieces of bone-in chicken (about 2 Lbs.)
- Salt and pepper
- 2 tablespoons vegetable oil
- ¼ cup of chopped white onion
- 1 small garlic clove, diced
- 1 Poblano pepper, diced
- 1 jalapeño pepper, diced *
- 4 cups of chopped tomato (About 20 oz.)
- 1 Knorr Tomato-Chicken Bouillon
- ½ cup water
- Salt to season
- ¼ cup parsley or cilantro for garnish, chopped**
- For this recipe I used one chicken thigh, one chicken leg,
and ½ chicken breast cut into 2 pieces.
- *As always, you can add more peppers to add more heat. With
one pepper, it will be mild.
- **You can skip the garnish if you don’t have the herbs on
Season chicken with salt and pepper. Set aside.
Heat oil in a large dutch oven or heavy pot over
medium high heat. Once it is hot, add the chicken pieces skin-side down. Fry the
chicken, turning once per side until golden brown, about 10 minutes.
Reduce heat to medium and stir in the chopped
onion and the garlic. Cook for about 3 minutes until the onion looks
Add the diced peppers and keep cooking for 5
more minutes. Scrape any browned bits at the bottom of the pot with a wooden
Stir in the chopped tomatoes, cook for 5 more
minutes. Add Knorr Tomato-Chicken Bouillon dissolved in the ½ cup of water and
turn the heat to medium high. Bring to a boil, and then reduce heat to simmer.
Check to see if it needs more salt, then cover the pot and cook for about 25 to
30 minutes, or until the chicken is fully cooked and tender.
those tomato juices!
me as you Brand Ambassador! All this month of July, I will be sharing
recipes using Knorr, this little secret of many Mexican cooks
pinning for you!