Jalapeno Peach Chicken

Contributed By: Adventures in Freeze Drying

This recipe will make 2 medium trays*

Directions:

1. Season Chicken with the salt, pepper, paprika, onion and garlic and chili powders. 
2. Add a couple of tablespoons of chicken broth to a large skillet and heat until hot.
3. Add chicken and cook until chicken is no longer pink in the center, about 5 minutes
4. Remove chicken from the pan
5. Add the peaches and jalapeno to the pan and cook until the peaches soften (this will depend on how ripe your peaches are)
6. In a measuring cup whisk together peach preserves, soy sauce, apple cider vinegar and cornstarch
7. Return chicken to the pan, add the peach preserve mixture and cook until the sauce thickens. 
8. Cool
9. Freeze Dry
10. Store Appropriately (See Tips and Tricks for storage help)

Cycle Time:

24 Hours

Rehydration:

Add about ¾ C Hot Water or Chicken Broth per serving and let sit covered for 30 minutes. Check and add more liquid if necessary, you may need to let it sit a little longer.

* Extra Large Tray = 15 Cups/Tray   Large Tray = 8 Cups/tray   Medium = 6 Cups/Tray   Small = 4 Cups/Tray Cycle times & rehydration for reference only. Your results may vary.