Jalapeño Peach Chicken

A sweet and spicy dish that my sister, Marla Payne, recommended. And, since I had fresh Colorado peaches and garden jalapeños, I decided to give it a try. YUM! (I did cut down the jalapenos I put in Barry’s portion of the sauce. I also cut the recipe in half but have included the full recipe for 4.) 

Jalapeño Peach Chicken     4 servings
4 boneless, skinless chicken breasts or thighs
Salt and black pepper to taste
2 tablespoons olive oil
1 cup peach preserves
2 fresh peaches, sliced
1 to 2 jalapeños, thinly sliced
3 cloves garlic, minced
1/4 cup apple cider vinegar
1 tablespoon low-sodium soy sauce
1 tablespoon honey
1 teaspoon red pepper flakes (optional, for extra heat)
Fresh cilantro, chopped for garnish

1. Prepare the Chicken: Season the chicken breasts or thighs with salt and black pepper on both sides.
2. Sear the Chicken: In a large skillet, heat the olive oil over medium-high heat.
3. Add the chicken and sear for about 5-6 minutes on each side until golden brown and cooked through. 
   
   
   
4. Remove the chicken from the skillet and set aside.
5. Prepare the Sauce: In the same skillet, add the minced garlic and cook until fragrant, about 1 minute.
6. Add the peach preserves, apple cider vinegar, soy sauce, and honey. Stir to combine and bring to a simmer.
   
   
   
7. .Add the sliced peaches and jalapenos. Let the mixture cook for about 3 to 4 minutes until the peaches are tender and the sauce thickens slightly.
8. Combine and Cook: Return the chicken to the skillet, spooning some of the sauce over the top.
9. Let the chicken cook in the sauce for an additional 2-3 minutes to absorb the flavors.
10. Serve: Garnish with fresh cilantro and red pepper flakes if using.
11. Serve with your choice of sides such as rice, quinoa, or a fresh salad.

Recipe without photos . . . Jalapeño Peach Chicken     4 servings

4 boneless, skinless chicken breasts or thighs
Salt and black pepper to taste
2 tablespoons olive oil
1 cup peach preserves
2 fresh peaches, sliced
1 to 2 jalapeños, thinly sliced
3 cloves garlic, minced
1/4 cup apple cider vinegar
1 tablespoon low-sodium soy sauce
1 tablespoon honey
1 teaspoon red pepper flakes (optional, for extra heat)
Fresh cilantro, chopped for garnish

1. Prepare the Chicken: Season the chicken breasts or thighs with salt and black pepper on both sides.
2. Sear the Chicken: In a large skillet, heat the olive oil over medium-high heat.
3. Add the chicken and sear for about 5-6 minutes on each side until golden brown and cooked through.
4.  Remove the chicken from the skillet and set aside.
5. Prepare the Sauce: In the same skillet, add the minced garlic and cook until fragrant, about 1 minute.
6. Add the peach preserves, apple cider vinegar, soy sauce, and honey. Stir to combine and bring to a simmer. 
7. .Add the sliced peaches and jalapenos. Let the mixture cook for about 3 to 4 minutes until the peaches are tender and the sauce thickens slightly.
8. Combine and Cook: Return the chicken to the skillet, spooning some of the sauce over the top.
9. Let the chicken cook in the sauce for an additional 2-3 minutes to absorb the flavors.
10. Serve: Garnish with fresh cilantro and red pepper flakes if using.
11. Serve with your choice of sides such as rice, quinoa, or a fresh salad.