Jalapeno Peach Chicken
Prepare your taste buds for nirvana with Jalapeno Peach Chicken! Consider luscious chicken thighs, expertly seasoned and pan-fried. The chicken is then lavishly covered in a peach sauce flavored with jalapeño peppers and the most juicy, fresh peaches. It is a taste explosion, with each mouthful delivering a symphony of sweet, sour, and spicy elements, making for an amazing supper!
Yield: 4
Materials
- - 2 yellow peaches pitted and sliced
Peach Glaze:
- - ½ cup 160 g peach preserves
- - 1 tbsp extra virgin olive oil
- - 1 tsp soy sauce
- - 1 tsp apple cider vinegar
- - 1 tsp Dijon mustard
- - ½ tsp minced garlic
- - ½ tsp kosher salt
- - ⅛ tsp black pepper
- - ⅛ tsp red pepper flakes
Chicken
- - 2 lbs boneless skinless chicken thighs
- - 1 tsp kosher salt
- - ½ tsp black pepper
- - ½ tsp chili powder
- - 2 tbsp extra virgin olive oil
- - 1 medium jalapeno pepper thinly sliced
Instructions
- In a medium bowl, mix together all the ingredients for the peach glaze. Set aside.
- Pat dry the chicken thighs and season with salt, black pepper, and chili powder.
- In a large nonstick skillet over medium heat, heat olive oil. Add chicken thighs and cook for 5 minutes on each side, until internal temperature reaches 165°F. Transfer to a plate and tent with foil to keep warm.
- In the same skillet over medium heat, add sliced jalapeno peppers and cook for 3 minutes. Then, add sliced peaches and cook for an additional 3 minutes until softened.
- Pour the peach glaze into the skillet with the jalapenos and peaches. Stir to coat evenly.
- Return the chicken to the skillet and spoon the glaze over the top. Cook for 1-2 minutes until heated through. Serve hot.