Best 3 Pats Chicken With Peaches And Jalapenos Recipes
**Taste the Unique Fusion of Sweet, Savory, and Spicy with Pat's Chicken with Peaches and Jalapeños**
Prepare to embark on a culinary journey like no other with Pat's Chicken with Peaches and Jalapeños. This tantalizing dish is a symphony of flavors, combining the sweetness of ripe peaches, the savory zest of chicken, and the fiery kick of jalapeños. As you bite into the tender chicken, you'll be greeted with a burst of sweet and savory notes, while the jalapeños add a subtle yet noticeable spicy undertone that lingers on your palate. This recipe is not just about the chicken; it also features a delectable peach sauce that elevates the dish to new heights. Made with fresh peaches, a touch of honey, and a hint of jalapeño, this sauce adds an extra layer of complexity and richness to every bite. And if you're looking for a complete meal, Pat's Chicken with Peaches and Jalapeños pairs perfectly with fluffy mashed potatoes or a side of grilled asparagus. Get ready to impress your taste buds and indulge in this unique fusion of flavors that will leave you craving for more.
GRILLED CHICKEN BREASTS WITH SPICY PEACH GLAZE
Steps:
- Combine the peach preserves, olive oil, soy sauce, mustard, garlic and jalapeno in a medium bowl and season with salt and pepper. Reserve 1/2 cup.
- Preheat the grill. Brush the chicken with olive oil and season with salt and pepper. Place the chicken skin-side down and cook until golden brown, 6 to 7 minutes. Turn over and continue cooking for 5 to 6 minutes. Brush both sides with the peach glaze and continue cooking until done, an additional 4 to 5 minutes.
- Place the peach halves cut side down on the grill and grill for 2 minutes. Turn over, brush with the reserved 1/2 cup of peach glaze and grill until the peaches are soft, 3 to 4 more minutes.
Nutrition Facts : Calories 420 calorie, Fat 8.5 grams, SaturatedFat 1 grams, Cholesterol 76 milligrams, Sodium 461 milligrams, Carbohydrate 61 grams, Fiber 1 grams, Protein 26 grams, Sugar 55 grams
PAT'S CHICKEN WITH PEACHES AND JALAPENOS
Steps:
- Preheat oven to 450° F.
- Season chicken breasts with salt and pepper and arrange, skin sides up, in an 18- by 11 1/2-inch roasting pan. Drizzle chicken with oil and roast 20 minutes. Scatter peaches, onions, jalapeños, garlic, and lemon over and around chicken.
- Reduce temperature to 375° F. and roast chicken, covered with foil, 30 minutes more. Remove foil and roast chicken, basting occasionally with pan juices, until peaches and onions are soft, about 30 minutes more. Transfer chicken mixture to a platter, spooning any pan juices over it.
- Serve chicken with rice.
CHICKEN LIVER PATE A LA JACQUES PEPIN
This method of preparing the pate is new to me but since I love chicken livers - we tried it anyway. We were very pleasantly surpirsed! Served with pita chips, cocktail rye or any other crackers it is wonderful! Who needs crackers - it tasted awesome! From Everyday Cooking with Jacques Pépin This originally appeared in the March, 2007 edition of Food & Wine." This silky-smooth pâté is inexpensive and simple to make. The chicken livers are briefly simmered in water with aromatics before they're blended with butter in a food processor. If you have the opportunity to choose, shop for paler chicken livers; they tend to have a mellower, richer flavor than deep-red ones." Thinking about serving this for Passover, it will be a change; however, haven't decided yet - perhaps I'll stick with my old recipe!
Provided by Manami
Categories Spreads
Time P1DT35m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- In a medium saucepan, combine the chicken livers, onion, garlic, bay leaf, thyme and 1/2 teaspoon of salt.
- Add the water and bring to a simmer; cover, reduce the heat to low and cook, stirring occasionally, until the livers are barely pink inside, about 3 minutes.
- Remove from the heat and let stand, covered, for 5 minutes.
- Discard the bay leaf.
- Using a slotted spoon, transfer the livers, onion and garlic to a food processor; process until coarsely pureed.
- With the machine on, add the butter, 2 tablespoons at a time, until incorporated.
- Add the Cognac, season with salt and pepper and process until completely smooth.
- Scrape the pâté into 2 or 3 large ramekins; press a piece of plastic wrap directly onto the surface of the pâté and refrigerate until firm.
- Serve chilled.
- Enjoy!
Nutrition Facts : Calories 251.6, Fat 24.9, SaturatedFat 15.2, Cholesterol 191.4, Sodium 30.9, Carbohydrate 1, Fiber 0.1, Sugar 0.3, Protein 6.7
Tips:
- Use fresh ingredients. This is especially important for the peaches and jalapenos, as their flavor will be more pronounced when they're fresh.
- Don't overcrowd the pan. When searing the chicken, make sure to leave enough space between each piece so that they can cook evenly.
- Cook the chicken until it's golden brown. This will help to ensure that it's cooked through and has a delicious flavor.
- Use a good-quality balsamic vinegar. The balsamic vinegar will add a rich, sweet flavor to the sauce, so it's important to use a good-quality one.
- Serve the chicken immediately. This dish is best served hot out of the pan, so that you can enjoy the crispy chicken and the flavorful sauce.
Conclusion:
This Pat's Chicken with Peaches and Jalapenos is a delicious and easy-to-make dish that's perfect for a weeknight meal. The chicken is tender and juicy, the peaches and jalapenos add a sweet and spicy flavor, and the balsamic vinegar sauce is rich and flavorful. This dish is sure to be a hit with your family and friends. If you haven't, this recipe is worth a try!
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