Cast Iron Chicken Thighs in Creamy Tomato Sauce

chicken in a pan surrounded and covered in a red sauce

Cast Iron Chicken Thighs in Creamy Tomato Sauce

This Cast Iron Chicken Thighs in Creamy Tomato Sauce will be your new favorite dinner. This easy paleo chicken thigh recipe is made with simple ingredients that the whole family will love! ! It's dairy and gluten free!

Course One Pan Dish

Cuisine American

Keyword cast iron chicken thighs, cast iron chicken thighs in creamy tomato sauce, paleo chicken thighs

Prep Time 15

Cook Time 25

Total Time 40

Servings

Calories 349kcal

Author Lara Clevenger, Registered Dietitian

Ingredients

Ingredients:

4-6 chicken thighs bone in, skin on
4 tablespoon avocado oil
¼ garlic powder
¼ onion powder
⅛ teaspoon cumin
⅛ teaspoon turmeric
¼ teaspoon Salt
¼ Tsp pepper

Sauce:

14 oz can of fire roasted tomatoes
14 oz can of stewed tomatoes
7 oz coconut milk
1 teaspoon salt
1 teaspoon pepper
3-4 cloves of garlic

Instructions

Mix together the garlic, onion, cumin, turmeric, salt and pepper. This a rub for the chicken.
Use a large frying pan, add oil to pan. Heat over medium heat. Test it by sprinkle a little salt into it. If it sizzles its ready.
While the oil is heating coat the chicken in the dry rub
Once the oil comes to temp place the chicken in carefully. Brown chicken by cooking it about 4-5 minutes on each side-skin should be golden brown.
Remove chicken and set aside
Put your canned tomatoes into a blender and blend well set aside.
Pour the coconut into the pan stir as it thickens about 2 min.
At this point add in the tomatoes followed by the rest of ingredients. Let sauce come to boil.
Reduce sauce to med low heat.
Place chicken back into pan and simmer for 20 min. Cook until internal temp of chicken is 165F.

Notes

If you don't have coconut milk on hand you can substitute it with heavy whipping cream 1 for 1, it just won't be Paleo.

Nutrition