In the realm of culinary experiments, blending sweet with spicy often leads to astonishingly delightful outcomes. Today, I’m thrilled to share a recipe that embodies this fusion perfectly: Jalapeño Peach Chicken. This dish is a testament to how contrasting flavors can come together to create a harmonious and mouthwatering meal. Whether you’re looking to impress guests or simply treat yourself to a gourmet experience at home, this recipe promises to deliver in both taste and visual appeal.
Ingredients to Gather
Before we dive into the cooking process, let’s ensure you have all the necessary components. This recipe serves up a feast for six, making it perfect for family dinners or small gatherings.
For the Peach Glaze:
- ½ cup (160 g) peach preserves
- 1 tablespoon extra virgin olive oil
- 1 teaspoon soy sauce
- 1 teaspoon apple cider vinegar
- 1 teaspoon Dijon mustard
- ½ teaspoon minced garlic
- ½ teaspoon kosher salt
- ⅛ teaspoon black pepper
- ⅛ teaspoon red pepper flakes
For the Chicken:
- 2 pounds boneless, skinless chicken thighs
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon chili powder
- 2 tablespoons extra virgin olive oil
- 1 medium jalapeño pepper, thinly sliced
- 2 yellow peaches, pitted and sliced
Step-by-Step Cooking Guide
Preparing the Peach Glaze:
- In a medium bowl, whisk together the peach preserves, olive oil, soy sauce, apple cider vinegar, Dijon mustard, garlic, salt, black pepper, and red pepper flakes until well combined. Set this glaze aside as you prepare the chicken.
Cooking the Chicken:
- Start by patting the chicken thighs dry with paper towels. This ensures a better sear.
- Mix the salt, black pepper, and chili powder in a small bowl. Rub this seasoning blend all over the chicken thighs.
- Heat the olive oil in a large nonstick skillet over medium heat. Once hot, add the chicken thighs. Cook for about 5 minutes before flipping them over. Continue cooking on medium-low heat for another 5 minutes or until the chicken reaches an internal temperature of 165°F (74°C). Remove the chicken from the skillet and set aside under a tent of aluminum foil to keep warm.
- In the same skillet, increase the heat to medium and add the thinly sliced jalapeño peppers. Sauté for 3 minutes.
- Add the sliced peaches to the skillet and cook for an additional 3 minutes, or until they start to soften.
- Pour the prepared peach glaze into the skillet, stirring to coat the jalapeños and peaches evenly.
- Return the chicken to the skillet, spooning the glaze over the chicken pieces. Allow everything to cook together for 1-2 minutes, ensuring the chicken is heated through.
Serving Suggestions
Once the chicken is gorgeously glazed and infused with the flavors of peach and jalapeño, it’s ready to be served. This dish pairs wonderfully with a side of steamed rice, quinoa, or a simple green salad. The sweetness of the peaches, the kick from the jalapeño, and the savory chicken create a delightful balance that’s sure to tantalize your taste buds.
Nutritional Information
For those interested in the nutritional aspect, this recipe is not only bursting with flavors but also offers a decent nutritional profile. Each serving comes out to approximately 412 kcal, making it a satisfying yet not overly indulgent option.
Total Time Investment
- Prep Time: 15 minutes
- Cooking Time: 16 minutes
- Total Time: 31 minutes
Whether you’re a seasoned chef or a culinary novice, this Jalapeño Peach Chicken recipe is straightforward to follow and promises a delicious outcome. So, why not give it a try and add a burst of flavor to your dinner rotation? Bon Appétit!
Jalapeno Peach Chicken
Ingredients:
Peaches
2 yellow peaches, pitted, sliced
Peach Glaze
½ cup (160 g) peach preserves
1 tablespoon extra virgin olive oil
1 teaspoon soy sauce
1 teaspoon apple cider vinegar
1 teaspoon Dijon mustard
½ teaspoon garlic, minced
½ teaspoon kosher salt
⅛ teaspoon black pepper
⅛ teaspoon red pepper flakes
Chicken
2 pounds boneless, skinless chicken thighs
1 teaspoon kosher salt
½ teaspoon black pepper
½ teaspoon chili powder
2 tablespoons extra virgin olive oil
1 medium jalapeno pepper, thinly sliced
Directions:
Peach Glaze
In a medium bowl, mix all glaze ingredients until incorporated. Set aside.
Chicken
Pat chicken dry. In a small bowl, combine salt, black pepper, and chili powder. Apply the seasoning mixture to the chicken.
In a large nonstick skillet over medium heat, add oil. Once hot, add chicken thighs and cook for 5 minutes. Flip the chicken, reduce heat to medium-low, and cook for an additional 5 minutes or until it reaches an internal temperature of 165°F. Remove from heat and transfer to a plate. Tent to keep warm.
Increase the skillet’s heat to medium, add jalapeno peppers and cook for 3 minutes. Add the sliced peaches and cook for another 3 minutes, or until softened.
Pour the peach glaze into the skillet, stirring to ensure the jalapenos and peaches are evenly coated.
Return the chicken to the skillet and spoon the glaze over the top. Cook for 1-2 minutes, or until the chicken is heated through.
Prep Time: 15 minutes | Cooking Time: 16 minutes | Total Time: 31 minutes
Kcal: 412 kcal | Servings: 6 servings