Sunset Chicken

Name: Sunset Chicken
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 8
Cuisine: Global
Ingredients: 411 grams stewed tomatoes, drained; 2 kilograms whole chicken, cut into pieces, skinless; 2 Tbsps cornstarch; 1 green bell pepper, cut into strips; 1 Tbsp olive oil; 29 sliced peaches, juice reserved; 1 red onion, chopped; 1 Tbsp soy sauce; 3 Tbsps white vinegar

Need a gluten free and dairy free main course? Sunset Chicken could be a spectacular recipe to try. This recipe makes 8 servings with 745 calories, 48g of protein, and 37g of fat each. This recipe covers 34% of your daily requirements of vitamins and minerals. If you have bell pepper, 1 (29 ounce) can sliced peaches, cornstarch, and a few other ingredients on hand, you can make it. To use up the cornstarch you could follow this main course with the Chocolate Cornstarch Pudding as a dessert.

Instructions

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.

Ingredients you will need

Chicken Pieces

Cooking Oil

Equipment you will use

Frying Pan

Transfer to a 9x13 inch baking dish.

Equipment you will use

Baking Pan

Preheat oven to 375 degrees F (190 degrees C).

Equipment you will use

Oven

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.

Ingredients you will need

Bell Pepper