Sweet 'N Tangy Peach Chicken
Serves: 4-6
Ingredients
◦6 peaches (sliced)
◦Several pieces of chicken
◦1 onion (diced)
◦1 regular size can of Chicken Stock or Broth (14 oz)
◦2 TBSP. Lemon Juice
◦2 TBSP of minced Garlic (you can use less if you want)
◦2 TBSP of Soy Sauce (use Bragg’s Liquid Aminos as a healthier alternative)
◦1 TSP. of pumpkin pie spice (or nutmeg)
◦1.5 TSP. of cinnamon
◦2 TBSP. of brown sugar
◦A few dashes of Hot Sauce
◦Coconut oil (you can also use olive oil or butter)
◦A few dashes of salt, pepper, basil, oregano
Instructions
1.First, slice the peaches and place in a medium to large saucepan.
2.In the saucepan with the peaches, add the cinnamon, brown sugar, lemon juice, pumpkin pie spice and 2 TBSP of Coconut Oil
3.Bring this to a boil and then turn to low and simmer until peaches are very soft and most of the liquid is absorbed and a caramel like consistency.
While the peaches are cooking:
1.Dice the onion and sauté in a large pan with coconut oil and salt, pepper, basil, oregano and garlic.
2.In a bowl, mix the chicken stock, hot sauce and soy sauce together.
3.Once the onions are browned and caramelized, add the chicken and cook on each side for a few minutes with the onion/spices in pan until mostly cooked
4.Then pour the chicken stock mixture over the chicken, bring to a boil
5.Turn to low, cover and cook until all broth is absorbed.
6.Then once the chicken part is done, simply add your cooked peaches and stir until mixed!
7.Serve over rice
Serves: 4-6
Ingredients
◦6 peaches (sliced)
◦Several pieces of chicken
◦1 onion (diced)
◦1 regular size can of Chicken Stock or Broth (14 oz)
◦2 TBSP. Lemon Juice
◦2 TBSP of minced Garlic (you can use less if you want)
◦2 TBSP of Soy Sauce (use Bragg’s Liquid Aminos as a healthier alternative)
◦1 TSP. of pumpkin pie spice (or nutmeg)
◦1.5 TSP. of cinnamon
◦2 TBSP. of brown sugar
◦A few dashes of Hot Sauce
◦Coconut oil (you can also use olive oil or butter)
◦A few dashes of salt, pepper, basil, oregano
Instructions
1.First, slice the peaches and place in a medium to large saucepan.
2.In the saucepan with the peaches, add the cinnamon, brown sugar, lemon juice, pumpkin pie spice and 2 TBSP of Coconut Oil
3.Bring this to a boil and then turn to low and simmer until peaches are very soft and most of the liquid is absorbed and a caramel like consistency.
While the peaches are cooking:
1.Dice the onion and sauté in a large pan with coconut oil and salt, pepper, basil, oregano and garlic.
2.In a bowl, mix the chicken stock, hot sauce and soy sauce together.
3.Once the onions are browned and caramelized, add the chicken and cook on each side for a few minutes with the onion/spices in pan until mostly cooked
4.Then pour the chicken stock mixture over the chicken, bring to a boil
5.Turn to low, cover and cook until all broth is absorbed.
6.Then once the chicken part is done, simply add your cooked peaches and stir until mixed!
7.Serve over rice
via Recipe Secrets Forum - Copycat Restaurant Recipes http://www.recipesecrets.net/forums/recipe-exchange/52867-sweet-n-tangy-peach-chicken.html
Aucun commentaire:
Enregistrer un commentaire