When peaches are in season you should take every opportunity to enjoy them. There’s really nothing like their sweet, juicy flavor on a hot summer day. Growing up in Alabama we always looked forward to those peaches in the middle of the summer, fresh from Chilton County. There was peach ice cream for what seemed like weeks on end. And peach cobbler too. I still love those peaches, and love coming up with to enjoy them.
This chicken dish is one of my favorite meals so far this summer. Mostly because I never have to step foot in the kitchen. There’s definitely something refreshing about not turning on the oven in the middle of summer in the South. The sauce is so easy, and just bursting with flavors. The super sweet peaches are mixed with one of my other favorite ingredients, chipotle pepper, for a perfectly balanced taste of sweet and spicy. I like to make plenty of extra sauce for dipping tortilla chips in as well. It’s a great party dish because you can easily double or even triple the recipe without changing the taste. And since you can make the sauce well ahead of time, it lets you stay right in the middle of the action.
I was surprised when John loved this as much as I did. He’s not usually big on mixing meat and fruit. But this sauce is so savory sweet and flavorful it’s pretty hard not to like it. If you’re serving this to younger children, or someone who may not love the chipotle flavor, then you can easily cut down on the amount you use. I’d start with simply adding one teaspoon of the adobo sauce and omitting the chopped pepper. You can always add a little more afterwards if you like.
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