Barbaras Peachy Chicken Food

SAVORY PEACH CHICKEN

Savory Peach Chicken image

Provided by Ellie Krieger

Time 35m

Yield 4 servings

Number Of Ingredients 13

Ingredients

1 tablespoon canola oil
4 skinless, boneless chicken breasts, about 1 1/4 pounds
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons brown sugar
2 tablespoons low-sodium soy sauce
2 tablespoons rice vinegar
1/4 cup orange juice
1 teaspoon freshly grated ginger
2 cloves garlic, minced
1/2 cup low-sodium chicken broth
4 large firm-ripe peaches, cut into 1/4-inch slices, or 2 (10-ounce) packages frozen peaches, (about 4 1/2 cups)
2 tablespoons sliced almonds

Steps:

Heat the oil in a large skillet over a medium-high heat. Season the chicken on both sides with salt and pepper, add to the skillet and cook until browned, about 2 minutes per side. Meanwhile combine the brown sugar, soy sauce, rice vinegar and orange juice in a small bowl and set aside. When the chicken is browned, transfer to a plate and set aside.
Add the ginger and garlic to the pan and cook, stirring, for 30 seconds. Add the chicken broth, the soy sauce mixture, and the peaches to the pan. Turn the heat up to high and cook, uncovered, for about 6 minutes, stirring occasionally until the sauce is nicely thickened and the peaches soften. Add the chicken back to the pan with the sauce, turn the heat down to moderate-low, cover and cook for about 5 minutes, or until chicken is cooked through.
In the meantime, toast the almonds in a dry skillet over a medium-high heat stirring frequently, until golden brown and fragrant, about 2 minutes.
Serve the chicken topped with the sauce and sprinkled with the toasted almonds.

PEACHY CHICKEN

Peachy Chicken image

if it were here

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 8

Ingredients

4 boneless skinless chicken breast halves (4 ounces each)
1 tablespoon canola oil
1 tablespoon butter
1 can (15-1/4 ounces) sliced peaches, undrained
1/2 cup packed brown sugar
1/2 cup orange juice
1 envelope onion soup mix
Hot cooked rice, optional

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.

Nutrition Facts :

PEACH CHICKEN (CROCK-POT)

Peach Chicken (Crock-Pot) image

Make and share this Peach Chicken (Crock-Pot) recipe from Food.com.

Provided by lazyme

Categories Chicken Breast

Time 6h5m

Yield 4-6 serving(s)

Number Of Ingredients 4

Ingredients

2 lbs boneless skinless chicken breasts
2 (15 ounce) cans peach halves in syrup, one can drained
2 (1 ounce) packages dry onion soup mix
fresh peach, sliced, for garnish

Steps:

Place chicken in slow cooker and add canned peaches, juice from 1 can and dried onion soup mix.
Cook on Low for 6 to 8 hours.
Remove chicken and cooked fruit to platter.
Cut fresh peaches and place slices around chicken and cooked peaches for garnish.

Nutrition Facts : Calories 450, Fat 3.8, SaturatedFat 0.8, Cholesterol 132.4, Sodium 1298.8, Carbohydrate 51, Fiber 3.7, Sugar 42.4, Protein 54.4

PEACHY CHICKEN

Peachy Chicken image

This recipe is from the back of a bottle of Heinz malt vinegar. It is close to some of the other recipes for "Peachy Chicken", but has a few differences.

Provided by Chris Reynolds

Categories Chicken

Time 40m

Yield 4-5 serving(s)

Number Of Ingredients 13

Ingredients

1 (16 ounce) can peach slices, drained and reserve juice
2 1/2 lbs skinless chicken pieces
1 tablespoon vegetable oil
1/4 cup frozen orange juice concentrate, thawed
1/4 cup malt vinegar
1 tablespoon brown sugar
1 teaspoon dried basil leaves
1/2 teaspoon salt
1/4 teaspoon ground cloves
1/4 teaspoon cinnamon
1/8 teaspoon pepper
2 tablespoons cornstarch
2 tablespoons water

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.

Nutrition Facts : Calories 237.7, Fat 7.3, SaturatedFat 1.4, Cholesterol 86.2, Sodium 388.5, Carbohydrate 14.7, Fiber 0.5, Sugar 10.4, Protein 26.9

CHICKEN PAPRIKASH

Chicken Paprikash image

Spices lose their flavor over time but few as quickly as paprika, which starts out tasting of pepper and sunshine but deteriorates in but a few months to sawdust and bitterness. For this recipe, get some new at the market: sweet or hot Hungarian paprika is best, but the generic article isn't terrible and the smoky Spanish varieties known as pimentón de La Vera would not be out of place either, lending a deep, woodsy aroma reminiscent of cooking over an open fire. It's a dish that pairs beautifully with butter-slicked egg noodles.

Provided by Sam Sifton

Time 1h

Yield Serves 4-6

Number Of Ingredients 12

Ingredients

3 to 4 pounds chicken thighs and drumsticks, or whole chicken legs
Kosher salt and freshly ground black pepper to taste
1 tablespoon neutral oil, like canola
3 tablespoons unsalted butter
1 large yellow or Spanish onion, peeled and diced
3 cloves garlic, peeled and minced
3 tablespoons Hungarian paprika, sweet or hot, or a combination
3 tablespoons all-purpose flour
1 cup canned crushed tomatoes or 1 large ripe tomato, chopped
1 cup chicken broth, homemade or, if not, low-sodium
1 pound egg noodles
3/4 cup sour cream

Steps:

Heat oven to 400. Season the chicken aggressively with salt and pepper. Heat the oil and 1 tablespoon of the butter in a large, heavy, oven-safe sauté pan or Dutch oven set over high flame, until the butter is foaming. Sear the chicken in batches, skin-side down, until it is golden and crisp, approximately 5 to 7 minutes. Then turn the chicken over, and repeat on the other side, approximately 5 to 7 minutes. Remove chicken to a plate to rest.
Pour off all but a tablespoon or 2 of the accumulated fat in the pot. Return the pot to the stove, over medium heat, and add the onion. Cook, stirring frequently with a spoon to scrape off any browned bits of chicken skin, until the onion has softened and gone translucent, approximately 5 minutes. Add the garlic, and stir again, cooking it until it has softened, approximately 3 to 4 minutes. Add the paprika and the flour, and stir well to combine, then cook until the mixture is fragrant and the taste of the flour has been cooked out, approximately 4 to 5 minutes.
Add tomatoes and broth, whisk until smooth and then nestle the chicken back in the pan, skin-side up. Slide the pan or pot into the oven, and cook until the chicken has cooked through and the sauce has thickened slightly, approximately 25 to 30 minutes.
Meanwhile, set a large pot of heavily salted water to boil over high heat. Cook noodles in the water until they are almost completely tender, approximately 7 to 8 minutes. Drain the noodles, and toss them in a bowl with the remaining butter, then toss again to coat.
Place the chicken on top of the noodles, then add the sour cream to the sauce, stir to combine and ladle it over the whole.

Nutrition Facts : @context http, Calories 1067, UnsaturatedFat 36 grams, Carbohydrate 68 grams, Fat 62 grams, Fiber 5 grams, Protein 58 grams, SaturatedFat 20 grams, Sodium 1139 milligrams, Sugar 6 grams, TransFat 1 gram