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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 6 |
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Peaches, tomatoes and vinegar give this dish a sweet and sour taste that is truly unique, quite different from other sweet and sour recipes. Ingredients:
1 tablespoon olive oil |
1 (4 pound) whole chicken, cut into pieces, skin removed |
1/2 red onion, chopped |
1 green bell pepper, cut into strips |
1 1/2 tablespoons cornstarch |
1 tablespoon soy sauce |
3 tablespoons white vinegar |
1 (29 ounce) can sliced peaches, juice reserved |
1 (14.5 ounce) can stewed tomatoes, drained |
Directions:
1. Heat oil in a large skillet over medium high heat. Brown chicken pieces, then cover and saute for 7 to 10 minutes, until golden brown and almost cooked through. Transfer to a 9x13 inch baking dish.
2. Preheat oven to 375 degrees F (190 degrees C).
3. Saute onion and bell pepper in skillet until soft; set aside. In a medium saucepan combine the cornstarch, soy sauce, vinegar and 1 cup of the reserved peach syrup. Stir together, bring to a boil and cook until clear, stirring constantly; stir in peaches, tomatoes with liquid and onion/bell pepper mixture.
4. Pour sauce over chicken pieces, cover dish and bake at 375 degrees F (190 degrees C) for 20 minutes. Remove cover and bake for another 20 minutes.
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