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Chicken With Jalapeño-Peach Sauce

Chicken With Jalapeño-Peach Sauce

Southern Living JANUARY 2004

  • Yield: Makes 8 servings.


  • 1 (21-ounce) can peach fruit filling, divided
  • 1 (14 1/2-ounce) can chicken broth, divided
  • 2 (2 1/2- to 3-pound) whole chickens, quartered
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 cup chopped onion
  • 1 garlic clove, minced
  • 1 tablespoon olive oil
  • 1 (4.5-ounce) can diced green chiles
  • 2 tablespoons chopped fresh cilantro or parsley


Process half of fruit filling and half of broth in a blender until smooth.

Place chicken in a large roasting pan; sprinkle with salt and pepper, and brush with fruit filling mixture.

Bake at 350° for 1 hour or until done.

Sauté onion and garlic in hot oil in a skillet over medium-high heat 2 minutes or until tender. Add remaining broth, and cook 3 to 5 minutes. Stir in remaining fruit filling and chiles, and cook just until thoroughly heated. Stir in chopped fresh cilantro, and serve with chicken.


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Chicken With Jalapeño-Peach Sauce Recipe