Spicy Tomato Chicken

Ready for a super easy but mysteriously delicious chicken dish?  This is the one.  After I made it, I was discussing how simple it was with my college age son.  We agreed that this is definitely a dish that a less experienced (aka college student) chef can master.

Spicy Tomato Chicken

You can set the spice level to your taste.  I like mine SPICY, so I use more of the magic ingredient:  sriracha.  If you’ve never used sriracha before, you’re in for a treat.  It’s spicy hot, slightly sweet, garlicy, tangy, and awesome.  I almost called this recipe Awesome Chicken but deferred to the more descriptive name.  But in my heart, it’s still Awesome Chicken because of the sriracha.  Feel free to use fresh or canned tomatoes.  Just make sure your fresh tomatoes are good ripe ones to ensure the best flavor.

Spicy Tomato Chicken
(serves four)

2 LB bone-in chicken thighs and/or legs (skin off for the thighs)
one large yellow onion, diced
3 cloves fresh garlic, crushed
2 TB olive oil
2 LB fresh, ripe tomatoes, chopped or 2 cans diced tomatoes
1/4 to 1/2 cup Sriracha (start with the smaller amount, if you’re unsure.  At 1/2 cup this is a “heck yes!” spicy dish)
salt to taste

In a large covered saute pan fry the onions in the olive oil until they are beginning to turn translucent.  Add chicken, garlic, tomatoes, Sriracha and some salt.  Be sparing with the salt if you’re using canned tomatoes.  Bring to a simmer, stirring occasionally.  Simmer, covered, for 1 hour – stirring occasionally.  After about 1 hour check the consistency of the sauce.  You want the chicken to be very tender, and sauce to be clingy, but still “saucy”.  If the sauce is too watery, simmer for a little while longer with the lid off.  If the sauce looks too dry, add water to keep it fluid.  Taste sauce and adjust for spice (add more sriracha to make it spicier) and salt before serving.

Serve with cooked brown or white rice.

 

 

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