Fire Roasted Tomato Chicken: the name alone conjures images of smoky, succulent chicken bathed in a rich, vibrant sauce. Imagine sinking your teeth into tender chicken, infused with the deep, charred flavor of fire-roasted tomatoes a culinary experience that’s both rustic and refined. This isn’t just another chicken recipe; it’s a journey for your taste buds!
While the exact origins of Fire Roasted Tomato Chicken are debated, the technique of roasting tomatoes over an open flame has roots in Mediterranean and Latin American cuisines. These cultures have long understood the transformative power of fire, coaxing out the natural sweetness and intensifying the savory notes of tomatoes. The result is a depth of flavor that simply can’t be achieved through conventional cooking methods.
What makes this dish so universally loved? It’s the perfect marriage of simplicity and sophistication. The ingredients are readily available, and the cooking process is relatively straightforward, yet the final product is bursting with complex flavors. People adore the smoky char, the juicy tenderness of the chicken, and the vibrant acidity of the fire-roasted tomato sauce. It’s a comforting, satisfying meal that’s perfect for a weeknight dinner or a weekend gathering. Plus, it’s incredibly versatile serve it with pasta, rice, or a simple salad for a complete and delicious meal. Get ready to experience the magic of fire-roasted tomatoes!
Ingredients:
- For the Chicken:
- 4 boneless, skinless chicken breasts (about 6-8 ounces each)
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper (optional, for heat)
- Salt and freshly ground black pepper to taste
- For the Fire Roasted Tomato Sauce:
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 (28 ounce) can fire-roasted diced tomatoes, undrained
- 1 (15 ounce) can tomato sauce
- 1/2 cup chicken broth
- 1 tablespoon tomato paste
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon red pepper flakes (optional, for heat)
- 1 teaspoon sugar (to balance acidity)
- Salt and freshly ground black pepper to taste
- Optional Garnishes:
- Fresh basil leaves, chopped
- Grated Parmesan cheese
- Crushed red pepper flakes
Preparing the Chicken:
- Pound the Chicken: Place each chicken breast between two sheets of plastic wrap. Use a meat mallet or rolling pin to pound the chicken to an even thickness of about 1/2 inch. This helps the chicken cook evenly and quickly.
- Season the Chicken: In a small bowl, combine the smoked paprika, garlic powder, onion powder, cayenne pepper (if using), salt, and pepper. Rub this spice mixture evenly over both sides of the chicken breasts. Make sure every part of the chicken is covered with the seasoning.
Making the Fire Roasted Tomato Sauce:
- Sauté the Aromatics: Heat 2 tablespoons of olive oil in a large skillet or Dutch oven over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Stir occasionally to prevent burning.
- Add the Garlic: Add the minced garlic to the skillet and cook for another minute, until fragrant. Be careful not to burn the garlic, as it can become bitter.
- Combine the Tomato Ingredients: Pour in the fire-roasted diced tomatoes (with their juices), tomato sauce, and chicken broth. Stir in the tomato paste, dried oregano, dried basil, red pepper flakes (if using), and sugar.
- Simmer the Sauce: Bring the sauce to a simmer, then reduce the heat to low and cover the skillet. Let the sauce simmer for at least 20 minutes, or up to 30 minutes, stirring occasionally. This allows the flavors to meld together and the sauce to thicken slightly. The longer it simmers, the richer the flavor will be.
- Taste and Adjust: After simmering, taste the sauce and adjust the seasoning as needed. You may want to add more salt, pepper, sugar, or red pepper flakes to your liking.
Cooking the Chicken:
- Sear the Chicken: Heat the remaining 2 tablespoons of olive oil in a separate large skillet over medium-high heat. Once the oil is hot, carefully place the seasoned chicken breasts in the skillet, making sure not to overcrowd the pan. You may need to cook the chicken in batches.
- Sear Each Side: Sear the chicken for about 3-4 minutes per side, until golden brown and slightly crispy. This step is important for developing flavor and creating a nice crust on the chicken.
- Transfer to Sauce: Carefully transfer the seared chicken breasts to the skillet with the simmering fire-roasted tomato sauce. Nestle the chicken into the sauce, making sure it’s mostly submerged.
- Simmer in Sauce: Reduce the heat to low, cover the skillet, and let the chicken simmer in the sauce for 15-20 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C). Use a meat thermometer to check the internal temperature of the thickest part of the chicken.
Serving:
- Check for Doneness: Ensure the chicken is cooked through. The juices should run clear when pierced with a fork.
- Serve Hot: Serve the fire-roasted tomato chicken hot, spooning plenty of the sauce over each chicken breast.
- Garnish (Optional): Garnish with fresh basil leaves, grated Parmesan cheese, and crushed red pepper flakes, if desired.
- Serving Suggestions: This dish is delicious served with pasta, rice, quinoa, mashed potatoes, or crusty bread for soaking up the sauce. You can also serve it with a side of steamed vegetables or a salad.
Tips for Success:
- Don’t Overcook the Chicken: Overcooked chicken can be dry and tough. Use a meat thermometer to ensure the chicken is cooked to the correct internal temperature.
- Adjust the Heat: If you prefer a milder dish, omit the cayenne pepper and red pepper flakes. If you like it spicier, add more!
- Use High-Quality Tomatoes: The quality of the tomatoes will greatly impact the flavor of the sauce. Use good-quality fire-roasted diced tomatoes for the best results.
- Make it Ahead: The fire-roasted tomato sauce can be made ahead of time and stored in the refrigerator for up to 3 days. This is a great way to save time on busy weeknights.
- Freezing Instructions: Leftover fire-roasted tomato chicken can be stored in an airtight container in the freezer for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Variations: Feel free to add other vegetables to the sauce, such as bell peppers, zucchini, or mushrooms. You can also add a splash of cream or a dollop of mascarpone cheese to the sauce for extra richness.
Nutritional Information (Approximate):
Please note that the nutritional information is an estimate and may vary depending on the specific ingredients used.
- Calories: Approximately 350-400 per serving
- Protein: 40-45 grams
- Fat: 15-20 grams
- Carbohydrates: 15-20 grams
Why This Recipe Works:
This Fire Roasted Tomato Chicken recipe is a winner because it’s packed with flavor, relatively easy to make, and incredibly versatile. The fire-roasted tomatoes add a smoky depth to the sauce that complements the chicken perfectly. The combination of herbs and spices creates a well-balanced and delicious dish that’s sure to impress. Plus, it’s a great way to use pantry staples and create a satisfying meal that the whole family will enjoy. The searing of the chicken before simmering in the sauce ensures that the chicken stays moist and flavorful, while the sauce thickens and intensifies in flavor. The optional garnishes add a touch of freshness and visual appeal, making this dish a complete and satisfying meal.
Serving Suggestions in Detail:
While I mentioned some serving suggestions earlier, let’s dive a bit deeper into how you can really elevate this dish with the right accompaniments:
- Pasta: Toss the fire-roasted tomato chicken and sauce with your favorite pasta shape. Penne, rigatoni, or farfalle work particularly well because their ridges and shapes help to capture the sauce. For a lighter option, try zucchini noodles or spaghetti squash.
- Rice: Serve the chicken and sauce over a bed of fluffy white rice, brown rice, or wild rice. For an extra layer of flavor, try cooking the rice in chicken broth instead of water. You can also add some chopped herbs or vegetables to the rice for added texture and nutrients.
- Quinoa: Quinoa is a healthy and protein-packed alternative to rice. It has a slightly nutty flavor that pairs well with the fire-roasted tomato sauce. Be sure to rinse the quinoa thoroughly before cooking to remove any bitterness.
- Mashed Potatoes: Creamy mashed potatoes are a classic comfort food that pairs perfectly with the rich tomato sauce. For a healthier option, try mashed sweet potatoes or cauliflower mash.
- Crusty Bread: Don’t forget the crusty bread! It’s perfect for soaking up every last drop of the delicious sauce. A baguette, ciabatta, or sourdough bread would all be excellent choices.
- Vegetables: Serve the chicken with a side of steamed or roasted vegetables. Broccoli, green beans, asparagus, or Brussels sprouts would all be great options.
Conclusion:
So there you have it! This Fire Roasted Tomato Chicken recipe is truly a game-changer, and I genuinely believe it deserves a spot in your regular dinner rotation. Why? Because it delivers incredible flavor with minimal effort. The combination of smoky, fire-roasted tomatoes, tender chicken, and aromatic herbs creates a symphony of tastes that will tantalize your taste buds. It’s a dish that feels both comforting and sophisticated, perfect for a weeknight meal or a weekend gathering.
But the best part? It’s incredibly versatile! While I’ve outlined my favorite way to prepare it, feel free to experiment and make it your own. For a spicier kick, add a pinch of red pepper flakes or a finely chopped jalapeño to the tomato mixture. If you’re a fan of creamy sauces, stir in a dollop of mascarpone or crème fraîche at the end for extra richness. And for those who prefer a vegetarian option, you can easily substitute the chicken with hearty vegetables like bell peppers, zucchini, and eggplant. Just adjust the cooking time accordingly to ensure the vegetables are tender and slightly charred.
Serving Suggestions and Variations:
The possibilities are endless when it comes to serving this delicious chicken. I personally love serving it over a bed of creamy polenta or mashed potatoes to soak up all that flavorful sauce. It’s also fantastic with a side of crusty bread for dipping. For a lighter meal, try serving it with a fresh salad or roasted vegetables. And if you have any leftovers (which I highly doubt!), they make a fantastic filling for tacos, quesadillas, or even a hearty sandwich. You can even shred the chicken and toss it with pasta for a quick and easy pasta dish. Think about adding some fresh basil or parsley for a burst of freshness.
Another variation I’ve been experimenting with is adding a splash of balsamic vinegar to the tomato mixture during the last few minutes of cooking. The balsamic vinegar adds a touch of sweetness and acidity that really complements the smoky flavors of the fire-roasted tomatoes. It’s a simple addition that elevates the dish to a whole new level. You could also try using different types of tomatoes, such as San Marzano tomatoes, for a richer and more intense flavor. Or, if you’re feeling adventurous, try grilling the chicken instead of roasting it for an even smokier flavor.
I’m confident that you’ll love this Fire Roasted Tomato Chicken as much as I do. It’s a recipe that’s sure to impress your family and friends, and it’s so easy to make that you’ll find yourself making it again and again. So, what are you waiting for? Head to the kitchen, gather your ingredients, and get cooking! I can’t wait to hear what you think. Please, don’t hesitate to leave a comment below and share your experience. Let me know if you made any variations or if you have any tips to share. I’m always looking for new ways to improve my recipes, and I value your feedback. Happy cooking!
I truly believe that this recipe will become a staple in your home. The ease of preparation combined with the incredible flavor profile makes it a winner every time. So go ahead, give it a try, and let me know what you think! I’m excited to hear about your culinary adventures with this Fire Roasted Tomato Chicken!
Fire Roasted Tomato Chicken: Delicious Recipe & Cooking Tips
Tender chicken breasts simmered in a rich and smoky fire-roasted tomato sauce. A flavorful and easy weeknight meal!
Ingredients
- 4 boneless, skinless chicken breasts (about 6-8 ounces each)
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper (optional, for heat)
- Salt and freshly ground black pepper to taste
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 (28 ounce) can fire-roasted diced tomatoes, undrained
- 1 (15 ounce) can tomato sauce
- 1/2 cup chicken broth
- 1 tablespoon tomato paste
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon red pepper flakes (optional, for heat)
- 1 teaspoon sugar (to balance acidity)
- Salt and freshly ground black pepper to taste
- Fresh basil leaves, chopped
- Grated Parmesan cheese
- Crushed red pepper flakes
Instructions
- Prepare the Chicken: Place each chicken breast between two sheets of plastic wrap. Use a meat mallet or rolling pin to pound the chicken to an even thickness of about 1/2 inch.
- Season the Chicken: In a small bowl, combine the smoked paprika, garlic powder, onion powder, cayenne pepper (if using), salt, and pepper. Rub this spice mixture evenly over both sides of the chicken breasts.
- Sauté the Aromatics: Heat 2 tablespoons of olive oil in a large skillet or Dutch oven over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Stir occasionally.
- Add the Garlic: Add the minced garlic to the skillet and cook for another minute, until fragrant.
- Combine the Tomato Ingredients: Pour in the fire-roasted diced tomatoes (with their juices), tomato sauce, and chicken broth. Stir in the tomato paste, dried oregano, dried basil, red pepper flakes (if using), and sugar.
- Simmer the Sauce: Bring the sauce to a simmer, then reduce the heat to low and cover the skillet. Let the sauce simmer for at least 20 minutes, or up to 30 minutes, stirring occasionally.
- Taste and Adjust: After simmering, taste the sauce and adjust the seasoning as needed.
- Sear the Chicken: Heat the remaining 2 tablespoons of olive oil in a separate large skillet over medium-high heat. Once the oil is hot, carefully place the seasoned chicken breasts in the skillet, making sure not to overcrowd the pan.
- Sear Each Side: Sear the chicken for about 3-4 minutes per side, until golden brown and slightly crispy.
- Transfer to Sauce: Carefully transfer the seared chicken breasts to the skillet with the simmering fire-roasted tomato sauce. Nestle the chicken into the sauce, making sure it’s mostly submerged.
- Simmer in Sauce: Reduce the heat to low, cover the skillet, and let the chicken simmer in the sauce for 15-20 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C). Use a meat thermometer to check the internal temperature of the thickest part of the chicken.
- Serve Hot: Serve the fire-roasted tomato chicken hot, spooning plenty of the sauce over each chicken breast.
- Garnish (Optional): Garnish with fresh basil leaves, grated Parmesan cheese, and crushed red pepper flakes, if desired.
Notes
- Don’t overcook the chicken. Use a meat thermometer to ensure it reaches 165°F (74°C).
- Adjust the heat by adding or omitting cayenne pepper and red pepper flakes.
- Use high-quality fire-roasted diced tomatoes for the best flavor.
- The sauce can be made ahead of time and stored in the refrigerator for up to 3 days.
- Leftovers can be frozen for up to 2 months.
- Feel free to add other vegetables to the sauce, such as bell peppers, zucchini, or mushrooms.
- Serve with pasta, rice, quinoa, mashed potatoes, or crusty bread.
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