Arizona Chicken

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Arizona Chicken to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Arizona Chicken, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 6 boneless skinless chicken
• breast halves (1-1/2 pounds)
• 1/4 cup vegetable oil, divided
• 1 medium onion, sliced
• 4 cups chopped fresh tomatoes
• 2 celery ribs, sliced
• 1/4 cup water
• 1/4 cup sliced stuffed olives
• 2 teaspoons garlic powder
• 2 teaspoons dried oregano
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 pound fresh mushrooms,
• sliced

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

In a skillet, brown chicken on both sides in 2 tablespoons of oil

Step 2: Technique & Execution

Remove and set aside

Step 3: Technique & Execution

In the same skillet, saute onion in remaining oil until tender

Step 4: Technique & Execution

Add tomatoes, celery, water, olives, garlic powder, oregano, salt if desired and pepper; bring to a boil

Step 5: Technique & Execution

Cover and simmer for 15 minutes

Step 6: Technique & Execution

Return chicken to pan