Bacon Peach (or Mango) Chicken with Rice Pilaf


Bacon Peach (or Mango) Chicken


Chicken for 4 (I used chicken thighs with the skins left on)



1/2 onion, minced

2 cloves of garlic, minced

5 strips of bacon, cooked crisp (reserve the bacon grease)

Large peach (or mango), peeled, and diced

2 TBSP butter

1 TBSP corn starch, dissolved into 2 TBSP water

1 cup water

1/2 cup brown sugar

1/2 tsp cinnamon

1/2 tsp red pepper flakes

Additional salt and pepper, to taste



Salt and pepper chicken to taste and bake until done (I prefer to air fry)

Place butter in sauce pan, and add onion and garlic, and saute until translucent. Mince bacon and add to onions and garlic mixture, and continue to stir until onion and garlic are lightly caramelized. Add peach (or mango), water, brown sugar, cinnamon, and red pepper flakes and cook over medium heat until fruit is tender (about 10 minutes). Stir often. Add corn starch slurry and continue over low heat for 2 minutes until thickened, stirring constantly. Add salt and pepper to taste. I use about 1/2 tsp each of salt and pepper. 

Serve sauce over cooked chicken.


Rice Pilaf


1 cup of long grain white rice, rinsed and drained

1.5 cups chicken stock

Reserved bacon grease

1 pint of mushrooms, sliced

1/2 onion, minced

2 cloves garlic, minced

1/2 tsp pepper



In a large saute pan over medium heat, add bacon grease, onions, garlic, and mushrooms. Cook until fragrant, just a few minutes, stirring constantly. Add rice, chicken stock, and pepper. Reduce heat to low and cover, cooking until rice is done (about 1/2 hour). Stir about halfway through this time, and again when done to fluff the rice.