Peach Habanero Chicken Recipes

Steps:

• 1. Use two mixing bowls In one beat the egg and milk of your choice together In second one add the almond flour, sea salt and black pepper
• 2. Prepare your deep fryer for the oil to heat up I use a dutch oven and fill to the middle heat the oil to 350 degrees
• 3. Roll the chicken tender in the egg and milk wash, then roll in the almond mixture coat well then drop into the hot oil and cook till down. Drain on wire rack
• 4. In a micro wave safe dish I used a pampered chef micro pot Place the pint of jam in pot or dish and microwave till liquified
• 5. Place your tenders one at a time in the sauce and roll around till coated
• 6. Place on a plate and serve

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.

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).

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.

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.