Chicken Thighs in Tomato Sauce Recipe

  • on May 1, 2017
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Chicken Thighs in Tomato Sauce Recipe

Chicken Thighs in Tomato Sauce Recipe

Chicken Thighs in Tomato Sauce Recipe

Chicken Thighs in Tomato Sauce Recipe

This delicious chicken thigh in tomato sauce is just ordinary chicken cooked in special tomato sauce; it is suitable for all seasons, particularly for winters and offers a taste that even picky eaters would enjoy; the delicious addition of the cilantro at the end really compliments and finishes the dish. Make sure to use fresh leaves.

Recipe Info:

  • Servings: 4
  • Preparation time: 10 minutes
  • Cooking time: 35 minutes


  • 8 skinless chicken thighs
  • 2 medium sized garlic cloves (minced)
  • 1 medium sized onion (chopped)
  • Salt to taste
  • ½ teaspoon freshly ground black pepper
  • 1 cup chicken broth (homemade, low sodium is preferred)
  • ½ teaspoon crushed red pepper flakes
  • 2 tablespoons olive oil
  • 2 tablespoons chopped fresh cilantro leaves (optional)
  • ¼ teaspoon ground ginger
  • ½ teaspoon ground cumin
  • 1 can crushed tomatoes

Rinse chicken under running water; with the help of paper towels pat dry the excess. Sprinkle salt and pepper generously over the pieces.

Heat half of the olive oil in a skillet over medium-high flame. With the help of tongs carefully lower chicken pieces into the oil. If the skillet is not large enough to hold all the pieces in a single layer without crowding it, work in batches. Cook for 8 minutes 4 minutes per each side turning once or twice during the process until chicken turns golden brown. Transfer browned chicken to plate using a slotted spoon. Repeat the process with the remaining chicken.

Discard the fat from the skillet (if there is any); sauté chopped onions along with minced garlic, ¼ teaspoon ground ginger and remaining olive oil in the same skillet for 2-3 minutes until onions are fragrant; add 1 can of crushed tomatoes with ½ teaspoon crushed red pepper flakes and ½ teaspoon ground cumin to the onions; cook for 2 minutes while scraping up the residues from the bottom of the skillet with the juices released from tomatoes.

Pour 1 cup of low sodium chicken broth into the skillet; bring to a boil; reduce the heat to low; return chicken back to the skillet; cook for 20 minutes until chicken cooked through.

Off the heat once done; transfer to a serving bowl; garnish with fresh cilantro leaves if you are using; serve hot over brown rice/couscous or crusty bread accompanied by a light citrus salad. It makes an excellent meal with mashed potatoes too.

Notes & Tips:

  • Any part of the chicken can be used in the recipe.
  • Cooking time varies according to the thickness of the chicken.
  • Substitute crushed red pepper flakes with sweet paprika if you have low tolerance for spiciness.
  • For more added flavors include vegetables in the dish.
  • Dry white wine can be used instead of chicken broth.
  • If you do not have canned tomatoes use fresh ones instead.
  • For a variation use kalamata olives along with tomatoes in this recipe.
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