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Chicken with Jalapeno Peach Sauce


  • 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 1/2 ounce) can diced green chiles
  • 2 tablespoons chopped fresh cilantro or parsley


  1. Process half of fruit filling and half of broth in a blender until smooth.
  2. Place chicken in a large roasting pan; sprinkle with salt and pepper, and brush with fruit filling mixture.
  3. Bake at 350 degrees F for 1 hour or until done.
  4. Sauté onion and garlic in hot oil in a skillet over medium high heat 2 minutes or until tender. Add remaining broth, and cook for 3 to 5 minutes.
  5. Stir in remaining fruit filling and chiles, and cook just until thoroughly heated.
  6. Stir in chopped fresh cilantro, and serve with chicken.

Yield: 6 servings

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