Enjoy this flavorful recipe featuring peaches, Chipotle peppers, and fresh
- 6 oz - Thinly Sliced Peaches
- 1/4 Cup - Fresh Lime Juice
- 3 Tbsp - Minced Canned Chipotle Peppers
- 1/4 Cup - Chopped Cilantro
- 1/4 tsp - Kosher Salt
- 3 - Boneless Chicken Breasts, Including Skin
- 3 - Whole Chicken Legs, Bone In, Including Skin
- 1 Cup - Chicken Stock
- 1 ½ tsp - Olive Oil
- 1/8 tsp - Kosher Salt
- 1/8 tsp - Ground Black Pepper
- 1 - Sliced Onion
- 3 - Whole Peaches
Place fresh peaches, lime juice, chipotle with adobo, cilantro, and salt
in a blender and puree. Rub olive oil, salt and pepper to the chicken
pieces and brown the skin side of the chicken in a medium hot pan/braiser,
3-5 minutes. Flip the chicken over and just sear the underside for 1 minute.
Remove chicken from pan.
Peel the peaches and cut in half. In the same pan, cook the onions briefly
and add the peaches. Lay the seared chicken pieces on top and pour the
sauce and chicken stock. Place the pan in a preheated 350F degree oven
and bake until the chicken is cooked through.
The breast will be done before the legs so remove the breasts first so
they do not dry out, about 10 - 20 minutes. The legs will take an additional
20-30 minutes to be done and tender.
Portion: 1 piece of chicken with 1 piece of braised peach and 1/4 cup of
sauce with onions.
Yield: 6 servings
Saturated Fat: 2.4g
Total Carbohydrates: 12.7g
Dietary Fiber: 2.2g
Once you try the recipe, let us know what you think in the comments!