Peachykeenchicken Recipes

PEACHY CHICKEN

Steps:

• In large skillet, brown the chicken in the oil.
• Combine the reserved peach liquied, orange concentrate, vinegar, brown sugar, basil, salt, cloves, cinnamon, and pepper. Pour over browned chicken. Cover and simmer 25 to 30 minutes, or until chicken is cooked through.
• Add peaches; heat. Combine 2 tbsp cornstarch and 2 tbsp water; stir into sauce. Heat, stirring, until sauce is thickened.
• Serve chicken and sauce with rice.

PRESSURE COOKER PEACHY KEEN CHICKEN RECIPE - (4.1/5)

Steps:

• Combine peaches and teriyaki sauce in cooker and stir. Dip chicken in sauce, then set on top of peaches or use a cooker insert rack and set chicken on top of rack. Lock lid, cook on HIGH for 10 minutes, quick release cooker, remove chicken and set aside. Thicken liquid and peaches by combining cornstarch with 2 T water, then stir into cooker on high or brown, with lid off, until the thickness you desire. Return chicken to sauce to fully coat before serving. Goes great with instant white rice making this a tasty Caribbean/ Asian flair dish. Grilled peach slices make a nice garnish.

PEACHY CHICKEN

Steps:

• In a large skillet over medium heat, brown chicken in oil and butter; remove and keep warm. Stir in the peaches with juice, brown sugar, orange juice and soup mix to the skillet. Bring to a boil; cook and stir for 2 minutes. Reduce heat; return chicken to the pan. , Simmer, uncovered, for 15-20 minutes or until a thermometer reads 170°. Serve with rice if desired.

MAMA'S 30 MINUTE PEACHY KEEN BAKED BBQ CHICKEN

Steps:

• Pre-heat oven to 425 degrees.
• Mix all ingredients (except for chicken) in a small bowl.
• Coat 9x9 baking dish with non-stick cooking spray.
• Place chicken breasts in dish and coat with marinade. Let it sit for 5 minutes.
• Bake for 25 minutes.

SOUTHERN FRIED CHICKEN THIGHS WITH PECAN WAFFLES AND PEACHY KEEN SAUCE

Steps:

• For the brine: Stir the seasoning salt into the buttermilk in a large bowl or baking dish. Add the chicken, cover with plastic wrap and let sit in the fridge for 15 minutes.
• For the waffles: Preheat the oven to 200 degrees F. Combine the milk, eggs and 1/3 cup melted butter in a blender and blend until frothy. Pour the egg mixture into a large bowl. In a separate bowl, combine the flour, cornmeal, baking powder and nutmeg. Gradually stir the dry ingredients into the egg mixture. Stir in the pecans.
• Heat a waffle iron. Brush both sides of the waffle iron with butter. Cook the batter in the waffle iron according to the manufacturer's directions. Place the waffles in the oven to keep them warm.
• For the chicken: Fill a deep fryer or large pot with oil. (If using a pot, fill just less than halfway with oil.) Heat the oil to 350 degrees F.
• In a large bowl, combine the flour, cornmeal, onion powder, chili powder, sweet paprika, cayenne, salt and pepper and stir well. Remove the chicken from the brine, shake off excess liquid, and then dip each piece in the flour mixture, coating each piece fully.
• Fry the chicken in batches until browned and crispy and cooked through, 10 to 12 minutes. Before each batch, make sure the oil has returned to 350 degrees F.
• For the peach sauce: In small saucepan, warm the maple syrup. Remove from the heat and stir in the peach preserves and hot sauce.
• To serve: Place a waffle on each plate, top with 2 chicken thighs and drizzle syrup over top. Serve extra peach syrup on the side.

PEACHY KEEN CHICKEN

Steps:

• Place the peaches in a food processor and process to a smooth puree. Add the oil and honey and process briefly to blend; transfer to a large resealable plastic bag. Add the chicken pieces and close, squeezing out the air. Chill for 15 minutes (or you can do it the day before).
• Prepare the grill (gas grill at medium; charcoal grill arranged for indirect heat), heat a grill pan over medium heat, or preheat the broiler. Remove the chicken pieces from the bag and place on a plate. Season lightly with salt and pepper and transfer to the grill. Cover and cook until charred underneath, 4 to 5 minutes. Turn and cook until charred and firm when poked with a finger, 4 to 5 minutes more.