Description
This is a delicious, fairly quick, attractive main dish. Serve over rice.
Ingredients
- ½ cup all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 3 pounds bone-in chicken pieces
- ¼ cup corn oil
- 1 ½ cups water
- 1 onion, chopped
- 1 green bell pepper, cut into strips
- 1 (15 ounce) can peach halves, liquid reserved
- 1 tablespoon soy sauce
- 3 tablespoons distilled white vinegar
- 1 tablespoon cornstarch
- 4 tomatoes, chopped (Optional)
- salt and black pepper to taste
Instructions
- Combine the flour in a plastic bag with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Add the chicken pieces
- and toss to coat evenly with flour. Heat the corn oil in a Dutch oven over medium heat. Shake the excess flour from the chicken pieces
- and place into the hot oil. Cook until browned on all sides turning occasionally
- about 15 minutes. Pour in the water
- cover
- and reduce the heat to medium-low. Cook 30 minutes.
- After 30 minutes
- stir in the onion and green bell pepper. Cook and stir until the chicken is no longer pink at the bone
- and the onion is tender
- about 10 minutes. Pour 2 tablespoons of the reserved peach juice into a small bowl
- and set aside. Pour the remaining peach juice into the pot along with the soy sauce and vinegar; bring to a boil over medium-high heat. Dissolve the cornstarch in the reserved peach juice
- and stir into the boiling sauce. Cook and stir until the sauce thickens and is no longer cloudy
- about 1 minute. Stir in the peach halves and chopped tomatoes. Cook and stir until the peaches are hot and the tomatoes are beginning to fall apart
- about 5 minutes. Season to taste with salt and pepper before serving.
Prep Time: 20 mins
Cook Time: 1 hr 5 mins
Total Time: 1 hr 25 mins
Servings: 6