This main meal is delectable, reasonably quick, and appealing. Over rice, please.
| Prep Time: | 20 mins |
| Cook Time: | 1 hr 5 mins |
| Total Time: | 1 hr 25 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- ½ cup all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 3 pounds bone-in chicken pieces
- ¼ cup corn oil
- 1 ½ cups water
- 1 onion, chopped
- 1 green bell pepper, cut into strips
- 1 (15 ounce) can peach halves, liquid reserved
- 1 tablespoon soy sauce
- 3 tablespoons distilled white vinegar
- 1 tablespoon cornstarch
- 4 tomatoes, chopped (Optional)
- salt and black pepper to taste
Instructions
- Combine the flour in a plastic bag with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Add the chicken pieces, and toss to coat evenly with flour. Heat the corn oil in a Dutch oven over medium heat. Shake the excess flour from the chicken pieces, and place into the hot oil. Cook until browned on all sides turning occasionally, about 15 minutes. Pour in the water, cover, and reduce the heat to medium-low. Cook 30 minutes.
- After 30 minutes, stir in the onion and green bell pepper. Cook and stir until the chicken is no longer pink at the bone, and the onion is tender, about 10 minutes. Pour 2 tablespoons of the reserved peach juice into a small bowl, and set aside. Pour the remaining peach juice into the pot along with the soy sauce and vinegar; bring to a boil over medium-high heat. Dissolve the cornstarch in the reserved peach juice, and stir into the boiling sauce. Cook and stir until the sauce thickens and is no longer cloudy, about 1 minute. Stir in the peach halves and chopped tomatoes. Cook and stir until the peaches are hot and the tomatoes are beginning to fall apart, about 5 minutes. Season to taste with salt and pepper before serving.
Nutrition Facts
| Calories | 478 kcal |
| Carbohydrate | 26 g |
| Cholesterol | 97 mg |
| Dietary Fiber | 3 g |
| Protein | 34 g |
| Saturated Fat | 6 g |
| Sodium | 449 mg |
| Sugars | 12 g |
| Fat | 27 g |
| Unsaturated Fat | 0 g |
Reviews
Very easy! I do need a larger Dutch oven, even when just cooking for two.
Made this awesome chicken dinner. Followed as instructed
Very good for my adult household of 5. I added dried basil, cumin and ginger to the flour, salt and pepper. Used green and red peppers along with onions. And I had apple cider vinegar on hand.
In two separate pans I prepared boneless, skinless chicken for the meat eaters in my family and Quorn Nak’d Cutlets for the vegetarians. In a third pan, I made the sauce with extra water and cornstarch so there would be a larger serving. We didn’t have red peppers, so I substituted yellow, orange and red and omitted the tomatoes (picky eaters in my family). The sauce was a bit tart without the tomatoes so I added some brown sugar. This was a hit that everyone liked – super rare in my family!
I loved it. Also added a jar of peach mango salsa and a few large TBS. Of orange marmalade and a small can of water chestnuts. Very tasty. I will definitely make it again.
Thanks for the great recipe. I only changed items that I didn’t have. I used boneless chicken breast tenders, cherry tomatoes sliced in half, zuccini julliened instead of bell peppers and I swapped out one of the Tblsp of vinegar for lime juice. I added extra water as it cooked. Served with white rice. It came out delicious.
I liked this recipe. Thanks for sharing. It is most definitely an attractive dish and easy to make as well. It has wonderful flavor. I definitely recommend adding the tomatoes – I don’t think they should be optional, as they added a wonderful flavor to the sauce that it needs! I gave it 4 stars because I wasn’t sure if I was doing things correctly. I cooked the chicken just as stated in the recipe, but I thought it was weird to add the water when there was so much oil in the pan. I don’t think it needs that much oil to brown the chicken either. Save the fat and cut it down a lot!. When I made the sauce it said to “add it to the pot…” Does that mean the pot with the chicken, oil, & water in it?? I opted to make the sauce in a separate pot and am SO very glad I did! When the chicken was done I removed it from the grease & water and let it drain on paper towels (removed the skin too as we don’t care for it). Then I put the chicken on a serving dish and put the sauce on top – it was beautiful! I served it with rice pilaf. Thanks again and if the recipe submitter reads this please clarify if you leave the oil in the pan when adding the water to the chicken and also clarify how the sauce is made…in it’s own pot or in the pot with the chicken.