And it's both sweet and spicy. Jessica Formicola, from Savory Experiments.com stopped by Tonia's Kitchen to talk about her Peach and Chicken Picante, served over rice. Jessica told Tonia it's really an all-in-one with protein, starch, and fruit...maybe even some onions to boot. Jessica says the flavors really sing here, and she adds it's really no more than 15-minute cook time. Peaches are one of Jessica's favorite foods, and she says next to eating one whole, this is her favorite way to peach!
- 12 ounces yellow peaches in natural juices or lite syrup
- 3 chicken breasts boneless and skinless
- 1 tablespoon extra virgin olive oil
- 1/4 cup roasted red peppers diced
- 1/2 cup Salsa
- 2 tablespoons frozen orange juice concentrate
- 2 tablespoons cilantro roughly chopped
- 1/2 teaspoon crushed red pepper optional
- 4 cups instant rice cooked
- Fine sea salt and ground pepper
- Drain peaches and reserve all liquid.
- Season chicken with fine sea salt and pepper. Heat extra virgin olive oil in large skillet over medium heat.
- Add chicken, cooking until browned and cooked through. Remove to a paper towel lined plate to drain.
- In the same skillet add roasted red pepper and cook for 2 minutes. Add peach liquid (NOT PEACHES), salsa, frozen orange juice concentrate and crushed red pepper, if desired. Bring to a low simmer, approximately 3-4 minutes.
- Add peaches and cilantro, stirring to combine. Add chicken, toss to coat with sauce and continue to cook for 2 minutes.
- Serve chicken and sauce over rice. Enjoy!
- If you’ve tried this recipe, make sure to come back and let us know how it was!
