Pat's chicken with peaches and jalapeños from Epicurious

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Notes about this recipe

  • Laura on September 04, 2014

    I was initially a bit leery of the very long cook time (a total of an hour and 20 minutes) for the chicken breasts. However, the chicken did not seem over-cooked, in fact it was quite good. Overall, though, I was disappointed in the dish -- especially the onions -- they did not cook very well at all. The peaches and peppers ( I used a mix of jalapenos and serranos) fared better, but just weren't very interesting. I think the results would be better if the vegetables and peaches were coated in a bit of olive oil prior to baking. In the end though, I don't think I'd bother to make this again.

  • Breadcrumbs on September 04, 2012

    Recipe online at Epi: I’ve been making this recipe for years. What initially seems like a bit of an unlikely combination of ingredients actually comes together to produce a fresh-tasting, flavourful dish that screams summer time! This comes together in no time and smells wonderful as it roasts away in the oven. I use whatever peppers I have on hand – Serranos are our favourite but any hot pepper will do and we often toss in some sweet bell pepper as well. Lemons or limes work well and I usually spritz w a little more juice prior to serving. I serve this over steamed brown or white basmati rice which does a great job of soaking up the delicious sauce this dish produces. Photos here: http://chowhound.chow.com/topics/799537#7566178

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