Contadina Stove Top Tomato Braised Chicken Recipes

BRAISED CHICKEN THIGHS AND LEGS WITH TOMATO

Steps:

• Heat the canola oil in a large skillet over high heat. Arrange the chicken thighs and legs on a tray in a single layer and season them with salt, to taste. Turn the pieces on their other side and season again. When the oil begins to smoke lightly, carefully add the chicken to the oil. Do not overcrowd the pan. Resist the temptation to move or turn the pieces. Allow them to brown on their first side, about 3 to 5 minutes. Use metal tongs to turn the chicken pieces to sear their second side, about 3 to 5 minutes. Transfer the chicken to a tray and set it aside.
• In the same skillet, add the cumin seeds and chili flakes, stirring rapidly to give them a quick toast, about 10 to 15 seconds. Add the onions, ginger and garlic and stir to combine. Season the ingredients with salt, to taste, then add the tomatoes, cinnamon, and bay leaves. Allow the mixture to cook and all the flavors to come together, about 10 minutes. Add the chicken back to the pan, keep the heat low and continue cooking until the chicken is cooked through, 30 to 45 minutes. (Chef's note: If the sauce becomes overly thick or begins to stick to the bottom of the skillet, feel free to add some water, about 1/2 cup at a time.)
• When the chicken is cooked through, remove and discard the cinnamon sticks and bay leaves. Taste for seasoning and transfer to a serving bowl. Serve alongside the braised cabbage, if desired.

CONTADINA® GARDEN VEGETABLE PASTA BAKE

Steps:

• Preheat oven to 375 degrees F.
• Cook pasta in boiling salted water until al dente, or about 2 minutes less than directed on the package.
• Meanwhile, heat oil in a large deep skillet or saucepan. Add onion, mushrooms, carrots, peppers, garlic and basil. Cook until vegetables are soft, about 8 minutes.
• Stir in tomato puree, sausage, cooked pasta and 2 Tbsp. parsley. Heat through. Transfer to a 13x9-inch baking dish. Sprinkle evenly with remaining parsley and mozzarella cheese. Bake 10 to 15 minutes until cheese is melted. Let stand 5 minutes before serving.

CONTADINA® STOVE-TOP TOMATO BRAISED CHICKEN

Steps:

• Season chicken with salt and pepper. Heat oil in a deep 12-inch skillet over medium-high heat. (Omit oil if leaving skin on).
• Brown chicken on both sides, about 5 minutes, working in batches, if needed. Remove chicken from pan and set aside. Add onion, carrots and celery to pan. Cook over medium heat until softened, about 3 minutes. Add garlic, thyme and oregano; cook 2 minutes, stirring frequently.
• Stir in tomatoes and tomato paste. Add broth; bring to a boil; reduce heat and simmer 3 minutes.
• Return chicken to pan. Cover and simmer on low heat 25 minutes or until chicken is no longer pink inside (165 degrees F internal temperature). If desired, remove chicken from pan and simmer sauce on high heat for a few minutes until slightly thickened. Serve over polenta, pasta or mashed potatoes.

CONTADINA® STOVE-TOP TOMATO BRAISED CHICKEN

Steps:

• Season chicken with salt and pepper. Heat oil in a deep 12-inch skillet over medium-high heat. (Omit oil if leaving skin on).
• Brown chicken on both sides, about 5 minutes, working in batches, if needed. Remove chicken from pan and set aside. Add onion, carrots and celery to pan. Cook over medium heat until softened, about 3 minutes. Add garlic, thyme and oregano; cook 2 minutes, stirring frequently.
• Stir in tomatoes and tomato paste. Add broth; bring to a boil; reduce heat and simmer 3 minutes.
• Return chicken to pan. Cover and simmer on low heat 25 minutes or until chicken is no longer pink inside (165 degrees F internal temperature). If desired, remove chicken from pan and simmer sauce on high heat for a few minutes until slightly thickened. Serve over polenta, pasta or mashed potatoes.

CONTADINA® STOVE-TOP TOMATO BRAISED CHICKEN

Steps:

• Season chicken with salt and pepper. Heat oil in a deep 12-inch skillet over medium-high heat. (Omit oil if leaving skin on).
• Brown chicken on both sides, about 5 minutes, working in batches, if needed. Remove chicken from pan and set aside. Add onion, carrots and celery to pan. Cook over medium heat until softened, about 3 minutes. Add garlic, thyme and oregano; cook 2 minutes, stirring frequently.
• Stir in tomatoes and tomato paste. Add broth; bring to a boil; reduce heat and simmer 3 minutes.
• Return chicken to pan. Cover and simmer on low heat 25 minutes or until chicken is no longer pink inside (165 degrees F internal temperature). If desired, remove chicken from pan and simmer sauce on high heat for a few minutes until slightly thickened. Serve over polenta, pasta or mashed potatoes.

CONTADINA® STOVE-TOP TOMATO BRAISED CHICKEN

Steps:

• Season chicken with salt and pepper. Heat oil in a deep 12-inch skillet over medium-high heat. (Omit oil if leaving skin on).
• Brown chicken on both sides, about 5 minutes, working in batches, if needed. Remove chicken from pan and set aside. Add onion, carrots and celery to pan. Cook over medium heat until softened, about 3 minutes. Add garlic, thyme and oregano; cook 2 minutes, stirring frequently.
• Stir in tomatoes and tomato paste. Add broth; bring to a boil; reduce heat and simmer 3 minutes.
• Return chicken to pan. Cover and simmer on low heat 25 minutes or until chicken is no longer pink inside (165 degrees F internal temperature). If desired, remove chicken from pan and simmer sauce on high heat for a few minutes until slightly thickened. Serve over polenta, pasta or mashed potatoes.

BEEF CONTADINA

Steps:

• Season meat (to taste) with salt and pepper; saute meat in olive oil in large heavy skillet over medium-high heat until brown on all sides; remove from skillet.
• Add potatoes to skillet and saute 1 minute; lower heat to medium-low; cook, turning often, for 7-8 minutes or until potatoes are browned.
• Stir in garlic, and saute 1 minute, adding 1 tbsp of olive oil if necessary.
• Stir in bell peppers and tomato chunks, cooking 5 minutes more, or until peppers are crisp-tender, and potatoes are done.
• Return meat to pan; sprinkle with herbs and toss to heat through; serve immediately.