One-Pan Chicken Bottoms with Tomato Pasta

Chakhokhbili - chiken stew with cilantro (parsley) in tomato sauce in a clay bowl,traditional dish of georgian cuisine.Top view with copy space.

2 peppers, sliced into strips (color of your choice; use frozen if desired)

2 onions, diced (or 1 can Easy Onions)

4 chicken bottoms

2 (15-oz) cans tomato sauce

1 (16-oz) package pasta, cooked

4-6 tablespoons sugar
Salt and pepper, to taste

Preheat oven to 400°F. 

Place onions and pepper strips into a full-size deep roaster pan*.

Top with the chicken bottoms.

Mix tomato sauce with sugar, salt, and pepper and pour over the chicken bottoms and veggies.

Cover and bake for one hour.

Remove from the oven, add in the cooked pasta, recover and bake for an additional 30 minutes.

*Cut the ingredient measurements in half if cooking for a smaller crowd and use a 9×13.

The tomato sauce impacts this dish with a super-appropriate early winter vibe and doesn’t allow the chicken bottoms to dry out while baking. The chicken becomes super soft. The pasta and veggies soak up the tomato sauce, and it all comes together in a delicious dish that packs a flavor punch.

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