Barbaras Peachy Chicken Recipes

PEACHY CHICKEN

Steps:

• In a large skillet over medium heat, brown chicken in oil and butter; remove and keep warm. Stir in the peaches with juice, brown sugar, orange juice and soup mix to the skillet. Bring to a boil; cook and stir for 2 minutes. Reduce heat; return chicken to the pan. , Simmer, uncovered, for 15-20 minutes or until a thermometer reads 170°. Serve with rice if desired.

BARBARA'S PEACHY CHICKEN

Steps:

• Shake chicken pieces in bag with flour and salt & pepper (to taste); brown in butter and oil.
• Place browned chicken in a greased 3-quart casserole dish.
• Combine orange juice with vinegar, brown sugar, basil and nutmeg and pour over chicken.
• Cover (aluminum foil works great) and bake at 375 degrees F for 1.25 hours or until tender, but baste often.
• Then place peach halves between chicken pieces, baste well and bake uncovered for 15 minutes longer.

PEACH BBQ CHICKEN

Steps:

• Heat the oil in a small skillet over medium heat, then add the onions and caramelize, stirring occasionally, until soft and deeply golden brown, 10 to 15 minutes. Deglaze with the cider vinegar and reduce by about half, 3 to 5 minutes. Whisk in the ketchup, soy sauce, brown sugar and paprika, then bring to a boil and let simmer for 5 minutes. Remove from the heat and let cool.
• Meanwhile, preheat a grill or a grill pan over medium-high heat. Lightly oil the grill grates, then grill the peaches, flipping once, until they get a nice dark char and are soft, 3 to 4 minutes per side.
• Place the cooled onion mixture and grilled peaches in a blender. Puree until smooth.
• Sprinkle chicken breasts with salt and pepper. Place chicken on the hot grill and cook for approximately 5 minutes; flip chicken and coat grilled side of chicken with the peach BBQ sauce. Allow chicken to cook for another 5 minutes, then flip again, coating with more peach BBQ sauce.
• Cook chicken until it reaches an internal temperature of 165 degrees F, another 4 to 5 minutes on each side.
• Meanwhile, toss the sweet potato slices in a bowl with olive oil and salt and pepper to taste. Grill, flipping once, until nicely charred and tender, 3 to 5 minutes per side.
• Arrange a few slices of grilled sweet potato on a plate, then top with some Tomato Cucumber Salad and lay a chicken breast on top. Repeat with remaining ingredients. Serve with lime wedges.
• Combine the tomatoes, cucumbers, onion, avocado oil, ginger, garlic, the spices and lime juice in a large bowl, then season with salt and pepper. Toss well, then toss with the arugula.

BARBECUE PEACH CHICKEN

Steps:

• In a microwave safe bowl, combine peach preserves, vinegar, ginger, salt, pepper, and barbecue sauce.
• Microwave for 1 minute stirring halfway through.
• Place chicken in a zip-loc bag, or container that has a lid.
• Poor the mixture over the chicken.
• Seal bag or container and refrigerate for 6-24 hours.
• Occasionally turn chicken in bag or container for best taste and coverage.
• Lightly grease the grill before heating.
• Heat grill to medium.
• Turn chicken every 4 or so minutes until fully cooked.

PEACHY CHICKEN

Steps:

• In large skillet over medium heat, brown chicken in oil.
• Remove chicken and keep warm.
• Add peaches with juice, brown sugar, soup mix to skillet. Stir until combined.
• Bring to boil; cook and stir 2 minutes.
• Reduce heat; return chicken to pan.
• Simmer uncovered 15-20 minutes.
• Serve over rice.

PEACHY CHICKEN

Steps:

• Preheat oven to 375 degrees.
• Add flour, salt and pepper to storage bag and shake chicken breasts to coat.
• Place butter and cooking oil in frying pan and add chicken; brown on each side.
• Place browned chicken in a greased casserole dish.
• Mix orange juice, vinegar, brown sugar, basil and nutmeg together and pour over chicken breasts.
• Cover and bake for 1 hour and 15 minutes basting often.
• Removed from oven; place peach halves between chicken pieces and baste.
• Cook uncovered in oven for 15 more minutes.

PEACHY CHICKEN

Steps:

• In large skillet, brown the chicken in the oil.
• Combine the reserved peach liquied, orange concentrate, vinegar, brown sugar, basil, salt, cloves, cinnamon, and pepper. Pour over browned chicken. Cover and simmer 25 to 30 minutes, or until chicken is cooked through.
• Add peaches; heat. Combine 2 tbsp cornstarch and 2 tbsp water; stir into sauce. Heat, stirring, until sauce is thickened.
• Serve chicken and sauce with rice.