Chicken in Tomato Sauce

Chicken pieces cooked in a rich tomato sauce slow cooker style served with lemon rice.


4 pounds/ 1.8 kg stewing chicken cut up
seasoned instant meat tenderiser
¼ cup flour
¼ cup olive oil
2 cloves garlic, minced
½ cup chopped onion
½ pound cooked ham, cut in julienne strips
1 can (16 ounces/ 450 g) tomatoes (undrained)
1 can (8 ounces/ 225 g) tomato sauce
2 chicken stock cubes, crushed
½ tsp crushed basil
½ tsp seasoned instant meat tenderiser
3 drops Tabasco
1 tsp grated lemon peel
½ cups walnuts, chopped
½ cup pimento-stuffed olives
Lemon – flavoured rice*

Rinse chicken and pat dry with absorbent paper. Using about ½ tsp per pound, sprinkle tenderiser evenly over all sides of chicken pieces. To insure penetration of the tenderiser, pierce chicken deeply with a fork at ½ inch intervals. Coat with flour.
Heat olive oil with garlic in a large, heavy skillet; add chicken and brown pieces on all sides. Put browned chicken into a slow cooker. Add onion, ham, tomatoes, and a mixture of the tomato sauce, crushed stock cubes, basil, tenderiser, Tabasco, and lemon peel; stir.
Cover and cook on Low 8-10 hours. Add walnuts and olives to cooker.
Serve chicken in sauce over lemon-flavoured rice in a heated serving dish. Garnish with additional stuffed olives, if desired.

Serves 6

* Cook rice for 6 servings; following package directions. Add desired amount of butter or margarine. Toss the hot cooked rice with 1 tsp grated lemon peel.

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