Recipe by Teri Denlinger
"Peaches, tomatoes and vinegar give this dish a sweet and sour taste that is truly unique, quite different from other sweet and sour recipes. "
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1 (4 pound)
whole chicken, cut into pieces, skin removed
red onion, chopped
green bell pepper, cut into strips
1 1/2 tablespoons
1 (29 ounce) can
sliced peaches, juice reserved
1 (14.5 ounce) can
stewed tomatoes, drained
I used cut-up chicken but next time will use skinless chicken breast. Overall, quite tasty and the chicken was moist. Served with rice.
I followed all the directions, with the exception of substituting boneless breasts. Just not what I expected, I guess. Not as good as it sounded. Sorry, just not impressed with this one.
Interesting and tasty, with unexpected combinations of flavors
I substituted the whole chicken for 4 chicken breasts. I also have a tip for making the sauce: mix your corn starch in with the room temperature peach juice before adding it to the hot pan! I am not familiar with corn starch so much and didn't know that it clumps when mixed with hot liquids. So- I had to make the sauce twice! It turned out very good, it was pretty sweet. I served it over rice to balance out the sweetness.
Made this for when some family came over, was a big hit! Then I took the left overs to work and shared; almost everyone wanted the recipe. My husband put it on the "make again" list
A nice combination of sweet and tangy. Who would guess tomatoes and peaches could work together so well? I found it a little time consuming because of prepping the chicken and will probably just use 6 boneless, skinless breasts next time. Even my picky son ate some!
I ADDED SOME GARLIC AND A JALEPENO AS WE LIKE THINGS A LITTLE SPICIER AND I ADDED LESS PEACHES AND WE LOVED THIS DISH
I have loved this recipe for a few years now! It's very colorful and tasty, tangy and juicy. I have had wonderful compliments on it. I serve it with wild rice and a vegetable, and it's wonderful!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/7 of a recipe
Servings Per Recipe: 7
Amount Per Serving
Calories from Fat: 371
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