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Sunset Chicken
1 tablespoon olive oil
1 (4 pound) whole chicken, cut into pieces, skin removed
1/2 red onion, chopped
1 green bell pepper, cut into strips
1 1/2 tablespoons cornstarch
1 tablespoon soy sauce
3 tablespoons white vinegar
1 (29 ounce) can sliced peaches, juice reserved
1 (14.5 ounce) can stewed tomatoes, drained

Heat oil in a large skillet over medium high heat. Brown chicken pieces, then cover and saute for 7 to 10 minutes, until golden brown and almost cooked through. Transfer to a 9x13 inch baking dish.

Preheat oven to 375F (190C).

Saute onion and bell pepper in skillet until soft; set aside. In a medium saucepan combine the cornstarch, soy sauce, vinegar and 1 cup of the reserved peach syrup. Stir together, bring to a boil and cook until clear, stirring constantly; stir in peaches, tomatoes with liquid and onion/bell pepper mixture.

Pour sauce over chicken pieces, cover dish and bake at 375F (190C)
for 20 minutes.

Remove cover and bake for another 20 minutes.
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