Smothered Chicken with Tomato Gravy

1400 NW Evangeline Trwy Lafayette, LA 70501


  • 1 Fryer Chicken
  • 2 Tb Salt
  • 1 Tb Red Cayenne Pepper
  • 2 Tb Granulated Garlic
  • 1 Tb Oil
  • 1 Large Yellow Onion
  • 1 Green Bell Pepper
  • 1 Can Diced Tomatoes (14 oz.)
  • 1 Can Tomato Sauce ( 6 oz.)


  1. Cut fryer chicken into 8 or 10 pieces
  2. Season both sides of chicken with salt, red cayenne pepper, and granulated garlic.
  3. Dice yellow onion and green bell pepper.
  4. Heat oil on medium heat in a 5-quart pot.
  5. Add chicken so the pieces cover the bottom of the pot.
  6. Cook uncovered on medium high heat allowing chicken pieces to brown for 10-15 minutes.
  7. Add diced yellow onion and bell pepper to the pot and let cook for 15-20 minutes.
  8. Add diced tomatoes and scrap the bottom of the pot to release brown bits on the bottom. 
  9. Add tomato sauce and stir.
  10. Continue cooking on low to medium heat about 20-25 minutes or until chicken is tender.
  11. Add small amount of water, if tomato gravy is too thick.
  12. Serve over steamed white rice.

Recipe compliments of Debra Taghehchian.