Sunset Chicken

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Sunset 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 Sunset Chicken, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 1 tablespoon olive oil
• 1 (4 pound) whole chicken, cut
• into pieces, skin removed
• 1/2 red onion, chopped
• 1 green bell pepper, cut into strips
• 1 1/2 tablespoons cornstarch
• 1 tablespoon soy sauce
• 3 tablespoons white vinegar
• 1 (29 ounce) can sliced peaches,
• juice reserved
• 1 (14.5 ounce) can stewed
• tomatoes, drained

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

Heat oil in a large skillet over medium high heat

Step 2: Technique & Execution

Brown chicken pieces, then cover and saute for 7 to 10 minutes, until golden brown and almost cooked through

Step 3: Technique & Execution

Transfer to a 9x13 inch baking dish

Step 4: Technique & Execution

Preheat oven to 375 degrees F (190 degrees C)

Step 5: Technique & Execution

Saute onion and bell pepper in skillet until soft; set aside

Step 6: Technique & Execution

In a medium saucepan combine the cornstarch, soy sauce, vinegar and 1 cup of the reserved peach syrup