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Braised Chicken Thighs and Legs with Tomato

A flavorful braised chicken recipe featuring browned chicken thighs and legs simmered with tomatoes, spices, and aromatics for a rich, comforting dish.

  • Total Time: 55 minutes
  • Yield: 8 to 10 1x

Ingredients

Scale
  • 4 tablespoons canola oil
  • 6 chicken thighs
  • 6 chicken legs
  • Kosher salt
  • Freshly ground black pepper
  • 2 teaspoons whole cumin seeds
  • 1/2 teaspoon chili flakes
  • 1 large white onion, peeled, halved and thinly sliced
  • 1 large ginger knob, peeled and grated (about 2 tablespoons)
  • 6 garlic cloves, peeled and halved lengthwise
  • One 28-ounce can whole, peeled tomatoes
  • 2 cinnamon sticks
  • 4 fresh or dried bay leaves
  • Water, as needed

Instructions

  1. Heat the canola oil in a large skillet over medium-high to high heat.
  2. Arrange the chicken thighs and legs on a tray in a single layer and season them with salt and pepper, to taste. Turn the pieces on their other side and season again.
  3. When the oil begins to smoke lightly, working in batches, carefully add the chicken to the oil. Do not overcrowd the pan.
  4. Allow the chicken to brown on their first side, about 3 to 5 minutes without moving or turning.
  5. Use metal tongs to turn the chicken pieces to sear their second side, about 3 to 5 minutes.
  6. Transfer the browned chicken to a tray and set aside. Continue browning the remaining chicken pieces.
  7. In the same skillet, add cumin seeds, chili flakes, sliced onion, grated ginger, and garlic cloves. Cook until fragrant and softened.
  8. Add the canned tomatoes, cinnamon sticks, bay leaves, and enough water to cover the chicken partially.
  9. Return the browned chicken pieces to the skillet, nestling them into the tomato mixture.
  10. Bring to a simmer, cover, and cook on low heat until the chicken is tender and cooked through, about 30 to 40 minutes.
  11. Adjust seasoning with salt and pepper as needed before serving.

Notes

Browning the chicken well before braising adds depth of flavor and texture. Use a heavy skillet or Dutch oven for even cooking. This dish pairs well with rice or crusty bread to soak up the sauce.

  • Author: Alex Guarnaschelli
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Method: Main Dish
  • Cuisine: American

Nutrition

  • Calories: 420
  • Sugar: 5
  • Sodium: 450
  • Fat: 28
  • Saturated Fat: 6
  • Unsaturated Fat: 18
  • Trans Fat: 0
  • Carbohydrates: 10
  • Fiber: 3
  • Protein: 35
  • Cholesterol: 120