Arizona Chicken Recipes

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ARIZONA CHICKEN IN ACORN SQUASH



Arizona Chicken in Acorn Squash image

Give stuffed acorn squash a taste of the Southwest with this comforting recipe. We love the crunch of the toasted almonds, heat of green chiles, and creamy texture of avocado. -Martha Sparlin, Albuquerque, New Mexico

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 6 servings.

Number Of Ingredients 13

3 medium acorn squash
6 teaspoons butter
2 cups cubed cooked chicken
1-1/4 cups (5 ounces) shredded cheddar cheese
1 can (4 ounces) chopped green chiles
1/2 cup chopped celery
1/2 cup sour cream
1/3 cup chopped green onions
1 can (2-1/4 ounces) sliced ripe olives, drained
1/2 teaspoon paprika
1/4 teaspoon pepper
1 medium ripe avocado, peeled and cut into 12 slices
6 tablespoons slivered almonds, toasted

Steps:

  • Preheat oven to 350°. Cut each squash lengthwise in half; discard seeds. Cut a thin slice from bottom of each squash half to allow them to lie flat. Place on a 15x10-in. baking sheet, cut side up; fill each with 1 teaspoon butter. Bake until fork-tender, 35-40 minutes., Meanwhile, in a large bowl, combine chicken, cheese, chilies, celery, sour cream, green onions, olives, paprika and pepper; spoon into squash. , Bake until filling is heated through and squash is tender, 20-25 minutes. Top with avocado and nuts.

Nutrition Facts :

ARIZONA CHICKEN



Arizona Chicken image

I HAVE a large collection of recipes with a Southwest flavor. Served with either pasta or rice, this is one of my husband's favorites. The moist, flavorful chicken suits any occasion, plus it can be prepared for any number of guests. -Carolyn Deming, Miami, Arizona

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 6 servings.

Number Of Ingredients 12

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

Steps:

  • In a skillet, brown chicken on both sides in 2 tablespoons of oil. Remove and set aside. In the same skillet, saute onion in remaining oil until tender. Add the tomatoes, celery, water, olives, garlic powder, oregano, salt if desired and pepper; bring to a boil. , Cover and simmer for 15 minutes. Return chicken to pan. Simmer, uncovered, for 15 minutes. Add mushrooms; simmer 15 minutes longer or until a thermometer reads 170°.

Nutrition Facts : Calories 277 calories, Fat 13g fat (0 saturated fat), Cholesterol 73mg cholesterol, Sodium 137mg sodium, Carbohydrate 11g carbohydrate (0 sugars, Fiber 0 fiber), Protein 29g protein.

ARIZONA CHICKEN



Arizona Chicken image

From Busycooks.About.com. Very good recipe. Quick and easy. I always double the amount of salsa, simply because we like salsa and it just adds to the recipe in taste alone.

Provided by Judith N.

Categories     Chicken

Time 30m

Yield 4 serving(s)

Number Of Ingredients 6

4 boneless skinless chicken breast halves
1 tablespoon Dijon mustard
1 tablespoon butter
1/2 cup prepared salsa
2 tablespoons fresh lime juice
1/4 cup chopped fresh cilantro (to garnish) (optional)

Steps:

  • Pound each breast between sheets of plastic wrap to a uniform thickness of about 1/2 inch.
  • Spread with mustard.
  • In a large skillet, melt butter over medium heat.
  • Add chicken and cook 3-4 minutes on each side.
  • Stir salsa and lime juice together and add to skillet.
  • Simmer gently, uncovered, until chicken is cooked through and sauce has thickened, about 6-8 minutes.
  • Sprinkle with cilantro.

Nutrition Facts : Calories 173, Fat 6.1, SaturatedFat 2.5, Cholesterol 83.2, Sodium 399.2, Carbohydrate 2.8, Fiber 0.7, Sugar 1.1, Protein 25.8

ARIZONA CHICKEN



Arizona Chicken image

I HAVE a large collection of recipes with a Southwest flavor. Served with either pasta or rice, this is one of my husband's favorites. The moist, flavorful chicken suits any occasion, plus it can be prepared for any number of guests. -Carolyn Deming, Miami, Arizona

Provided by Allrecipes Member

Time 1h5m

Yield 6

Number Of Ingredients 12

6 breast half, bone and skin removed (blank)s boneless skinless chicken breast halves (1-1/2 pounds)
¼ cup vegetable oil, divided
1 medium onion, sliced
4 cups chopped fresh tomatoes
2 stalk (blank)s celery ribs, sliced
¼ cup water
¼ cup sliced stuffed olives
2 teaspoons garlic powder
2 teaspoons dried oregano
1 teaspoon salt
¼ teaspoon pepper
½ pound fresh mushrooms, sliced

Steps:

  • In a skillet, brown chicken on both sides in 2 tablespoons of oil. Remove and set aside. In the same skillet, saute onion in remaining oil until tender. Add tomatoes, celery, water, olives, garlic powder, oregano, salt if desired and pepper; bring to a boil. Cover and simmer for 15 minutes. Return chicken to pan. Simmer, uncovered, for 15 minutes. Add mushrooms; simmer 15 minutes longer or until meat juices run clear.

Nutrition Facts : Calories 264.9 calories, Carbohydrate 9.6 g, Cholesterol 68.4 mg, Fat 11.9 g, Fiber 2.9 g, Protein 30.2 g, SaturatedFat 2 g, Sodium 602.7 mg, Sugar 5.3 g

CHICKEN ARIZONA



Chicken Arizona image

A workweek's worth of dinner with simple changes (chicken chili and smothered burritos). These meals can also be made with whatever is on hand or regional brands of Hispanic foods, the most important thing is to mix and match. If your family doesn't care for spicy foods, tone down the peppers but if they do you could go wild!

Provided by ayrolynkeady

Categories     One Dish Meal

Time 4h20m

Yield 2-4 serving(s)

Number Of Ingredients 10

2 large chicken breasts (or equivalent)
1 (10 ounce) can diced tomatoes with jalapenos (or Green Chilies)
1 (7 3/4 ounce) can el pato jalapeno salsa
1 (3 3/4 ounce) can el pato tomato sauce
1 (4 ounce) can diced green chilies
1 (16 ounce) can black beans with jalapenos and lime juice
1 (8 ounce) package neufchatel cheese
1 (16 ounce) jar salsa
1 (16 ounce) can enchilada sauce
tortilla

Steps:

  • Sunday: Cooking the Chicken
  • In a big, oval crock-pot layer chicken and canned tomatoes.
  • Add 1-cup water.
  • Set crock-pot to low, cover and cook for 5 hours till tender.
  • Remove from crock-pot, cover and refrigerate.
  • Monday: Eat leftovers from Sunday or go out to dinner!
  • Monday Night/Tuesday: Chicken Chili.
  • Shred the chicken breasts using two forks (get help, it will go faster with more hands).
  • In your very same big, oval crock-pot place all of the shredded chicken. Open and dump in the following: all of the El Pato (2 cans) and all of the green chilies (1 can, more if you like spicy, less if you don't). Stir.
  • Cover, turn crock-pot to low and go to work.
  • Come home from work (approximately 8 hours later).
  • In a small saucepan, heat the black beans.
  • Microwave tortillas wrapped in moistened paper towels.
  • Serve a large scoop of chicken, a scoop of black beans and a tortilla or two on each plate.
  • Cover and refrigerate leftover chicken and beans.
  • Wednesday: Smothered Burritos.
  • In a medium saucepan warm leftover chicken and beans. Add 1 package Neufchatel cheese, stirring until melted.
  • Pour salsa into mixture.
  • Spray a 14x9 inch-baking pan with cooking spray.
  • One at a time, fill 4 tortillas each with a quarter of the chicken mixture, roll and place in baking pan.
  • Smother with enchilada sauce. Top with shredded cheese if you like.
  • Bake @ 350 for 1/2 hour or until bubbly.

Nutrition Facts : Calories 764.5, Fat 40.1, SaturatedFat 18.5, Cholesterol 176.9, Sodium 5976.5, Carbohydrate 55, Fiber 10.8, Sugar 33.1, Protein 51.8

ARIZONA CHICKEN



Arizona Chicken image

I HAVE a large collection of recipes with a Southwest flavor. Served with either pasta or rice, this is one of my husband's favorites. The moist, flavorful chicken suits any occasion, plus it can be prepared for any number of guests. -Carolyn Deming, Miami, Arizona

Provided by Allrecipes Member

Time 1h5m

Yield 6

Number Of Ingredients 12

6 breast half, bone and skin removed (blank)s boneless skinless chicken breast halves (1-1/2 pounds)
¼ cup vegetable oil, divided
1 medium onion, sliced
4 cups chopped fresh tomatoes
2 stalk (blank)s celery ribs, sliced
¼ cup water
¼ cup sliced stuffed olives
2 teaspoons garlic powder
2 teaspoons dried oregano
1 teaspoon salt
¼ teaspoon pepper
½ pound fresh mushrooms, sliced

Steps:

  • In a skillet, brown chicken on both sides in 2 tablespoons of oil. Remove and set aside. In the same skillet, saute onion in remaining oil until tender. Add tomatoes, celery, water, olives, garlic powder, oregano, salt if desired and pepper; bring to a boil. Cover and simmer for 15 minutes. Return chicken to pan. Simmer, uncovered, for 15 minutes. Add mushrooms; simmer 15 minutes longer or until meat juices run clear.

Nutrition Facts : Calories 264.9 calories, Carbohydrate 9.6 g, Cholesterol 68.4 mg, Fat 11.9 g, Fiber 2.9 g, Protein 30.2 g, SaturatedFat 2 g, Sodium 602.7 mg, Sugar 5.3 g

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