Peach Habanero Chicken Recipes

PEACH HABANERO CHICKEN WINGS

Steps:

• Preheat oven to 400°F. Line two rimmed baking sheets with foil and spray the foil with cooking spray.
• Dry the wings as much as possible, pat them with paper towels if necessary.
• Stir together the corn starch, baking powder, garlic powder, salt and pepper. Toss wings in spiced corn starch.
• Arrange on prepared baking sheets, being sure to leave plenty of room between each piece.
• Bake at 400°F for 20 minutes. Flip the pieces and bake for 15 more minutes.
• Meanwhile, in a small sauce pan over low heat melt the peach habanero jelly, soy sauce and sriracha together and warm until it begins to bubble.
• Brush sauce over the top of the wings and return to the oven for 5 minutes. Flip and brush the other side with the sauce and bake for 5 more minutes.
• Brush with remaining sauce and serve.

PEACH SALSA CHICKEN

Steps:

• Mix first six ingredients. In a small saucepan, bring broth and 1/4 cup peach mixture to a boil. Stir in rice; return to a boil. Reduce heat; simmer, covered, until liquid is absorbed and rice is tender, 15-18 minutes., Meanwhile, sprinkle chicken with salt and pepper. In a skillet, heat oil over medium heat; brown chicken on both sides. Add remaining peach mixture; bring to a boil. Reduce heat; simmer, covered, until a thermometer inserted in chicken reads 165°, 7-9 minutes. Serve with rice.

PEACH-HABANERO JAM

Steps:

• Combine peaches, habanero peppers, white sugar, brown sugar, whiskey, cider vinegar, lemon juice, and vinegar in a large pot and let sit at room temperature for 1 hour.
• Bring to a boil; cook for 20 to 25 minutes. Drop a teaspoon of jam onto a plate. If it is thick and doesn't run, it is done. If it runs, cook for 5 minutes more.
• Ladle jam into jars. Wipe the rims and seal. Cool to room temperature. Keep refrigerated.

PEACH-MANGO-HABANERO WING SAUCE

Steps:

• Blend mango, peach, and habanero peppers in a food processor or blender until smooth.
• Melt butter in a saucepan over medium heat; cook and stir garlic until fragrant, about 1 minute. Add mango mixture, brown sugar, Worcestershire sauce, ginger, salt, and pepper; reduce heat to low and simmer until sauce is smooth and slightly thickened, about 8 minutes.

PEACH HABANERO CHICKEN

Steps:

• For Marinade:.
• In big bowl mix in 2/4 cup of olive oil, lemon pepper, salt, cayenne. Add zest of 1 orange and 1 lime.
• Add the juice of 1 orange and lime.
• Add Chicken Breasts, mix around, and cover in fridge for 2 hours.
• For Peach Habanero Sauce:.
• In blender/food processor place 1 Peach cut up into small pieces, Honey, 1/4 cup Olive oil and whole Habanero (depending on how spicy you want it) Puree the mixture.
• Preheat oven to 375.
• Take Chicken out of marinade (save marinade) and place in a pan on stove over Medium High heat with 1 tbsp butter (butter first til melted then chicken) Cover, flipping every 2 mins for 8 minutes In glass casserole pan place 1 tbsp butter separated into tiny pieces randomly in pan. Place Chicken in Pan, pour remaining marinade over. Add Peach Habanero sauce over chicken (again depending on how spicy you want it) and Remaining Peach pieces.
• Bake in oven for 30 to 45 mins (until inside of chicken is 165 degrees).

PEACH SALSA WITH HABANEROS

Steps:

• Combine peaches, lime juice, red onion, habanero pepper, sugar, cinnamon, cloves, salt, and pepper in a bowl, stirring gently so peaches don't get bruised. Cover and refrigerate so flavors can meld, at least 2 hours.

PEACH HABANERO JAM

Steps:

• Peel, chop & crush peaches. Pulsing them in Cuisinart to a chunky consistency works well. Crushing with a potato masher works well too. Do not over process in food processor as cooking breaks them down too.
• WEARING GLOVES (seriously), split habaneros and remove seeds and most of pith holding seeds. Reserve the pith & seeds to add back to jam if it is not hot enough for your tastes (OMG).
• Split red peppers, de-seed & chop coarsely.
• Process habaneros and red peppers of choice to mince. Do not process until smooth, just a mince, finer than the peach chop.
• Measure 4 cups of peach crush and 1 cup pepper mince into a 6 to 8 quart nonreactive pot. Add the white grape juice, lemon juice, turmeric and butter (optional - but reduces foaming). Gradually stir in pectin. Bring to a full boil over med-high heat, stirring constantly.
• Add sugar. Return to a full boil and boil hard for 2 minutes.
• Remove from heat and stir in vanilla.
• Taste and decide whether you want to add some Habanero pith and/or seeds (not for me thanks and I like it hot!). Go easy though as you probably want an edible finished product.
• Ladle jam hot into freshly boiled half-pint jars, leaving 1/4 inch headspace. Wipe rims clean with a clean dish towel dipped in hot water if necessary so the lids will seal well. Adjust rings until resistance is just met.
• Load jars into boiling water bath, cover and process 10 minutes. Make sure jars are covered by at least 2 inches of water and water is gently boiling.
• After processing, remove jars and place on a towel to cool for 12 to 24 hours.
• Remove bands, wipe sealed jars with a cool damp cloth. Label and store in a dark, cool. dry place for up a year -- as if it be around that long!

GEORGIA CHICKEN WITH PEACH SAUCE

Steps:

• Dredge chicken in seasoned flour, shake off and lay on wire rack to dry, abot 10 minutes.
• Heat oil in deep sided saute pan, until it is quite hot.
• Cook chicken, turning to brown evenly, about 3-5 minutes.
• Remove chicken to paper towel to drain.
• There should be 1 TBSP of oil in pan, if not, add a little more.
• Reduce heat to medium and whisk reserved peach and orange juices until smooth.
• Stir in remaining ingredients, bring to a boil, cook 3 minutes.
• Add chicken to pan, cover and continue to cook until chicken is longer pick in center, about 25 minutes.
• Add peach slices and heat through.