Gluten Free Savory Peach Chicken Recipe
I have been accused of being a gluten-free food shopaholic. I won’t mention the person’s name but let me just say this – I am married to him.
While I might agree that 25 cans of anchovy fillets in the pantry is a tad extreme, I do not agree that the 15 jars of piri-piri sauce I brought home from Africa was unnecessary, after all I don’t know when I will be returning to Africa. Now, maybe the hubby has a point that I should actually USE some of that piri-piri sauce and not just save it because I am worried I won’t be able to purchase more. Maybe.
An architect friend of ours once did a little survey of my cupboards and such, in an attempt to help us find more storage space. He mentioned that I had enough food, cosmetics and shoes to survive a nuclear holocaust. I felt very proud! After all, if indeed we do suffer a nuclear holocaust who wants to go hungry, look haggard, or run around barefoot? Funny thing is he didn’t say it like it was a “good” thing.
So the other day when I was off to the grocery store again (the third time that day) my husband says to me “why don’t you use up the food you have on hand first?” I patiently explained to him that he should be happy (and not snippy) about the amount of food in my freezer and pantry because with what I have on hand I could make a lovely dinner. And, in half an hour. So there!
Well, a challenge was thrown down – he would randomly pick some ingredients, I would cook it and if he liked it, I won. Kind of like that show Chopped where the chefs get a basket of random food and have to make a dish in a time limit, except there is no $5,000.00 prize. (What I win is still in question, maybe it is a trip to Paris – Oh! The glorious food markets they have there…) OK, game on!
He picked some chicken thighs, a jar of BAKER Naturals Peach Pie Filling , made by SOLO Foods (which I like because of the fact there is no high fructose corn syrup in it, it is gluten-free and because I like to save the jars – but that’s another story) and a green pepper. The green pepper was a bit of a cheat in my opinion because he doesn’t like green peppers, but I was not deterred.
I added some onion, a red pepper, some garlic, gluten-free soy sauce, crushed red pepper and fresh lemon juice and made a lovely skillet dish of gluten free savory peach chicken. I even tossed in some brown rice and an arugula salad just to show off a bit. It was ready in half an hour and he loved it! (Maybe there was a little stack of green peppers left on his plate at the end of the meal, but still…)
So I think I have proved my point – a well stocked pantry is the key to making dinner quickly. And with a little imagination you can change around the use of ingredients (like turning peach pie filling into a chicken dish) and come up with something new and delicious! Maybe next time I make this recipe I will toss in a little piri-piri sauce.
- 2 tablespoons olive oil
- 6 boneless, skinless chicken thighs
- salt and pepper
- 1 medium onion - diced
- 1 green pepper - chopped
- 1 red pepper - chopped
- 2 cloves garlic - minced
- 1 (26 ounce) jar BAKER Natural Peach Pie Filling
- 1 tablespoon gluten-free soy sauce
- ½ teaspoon crushed red pepper (more or less depending on how spicy you want it)
- Juice of 1 lemon
Heat a large skillet over medium-high heat. Add the olive oil and heat. Season the chicken with some salt and pepper and brown in the hot oil, about 3 or 4 minutes per side. Remove the chicken to a plate, add the onion and peppers and cook until they start to brown and soften, about 5 minutes. Add the garlic and cook for 30 seconds.
Add the peach pie filling, soy sauce, and crushed red pepper and stir to combine. Add the chicken along with any juices that have accumulated on the plate, cover the skillet, turn heat down to medium and cook until the chicken is cooked through, about 10 minutes.
Add the lemon juice, stir and serve.
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