CHICKEN, PEACH AND RICE SKILLET SUPPER

2 lbs. skinless, boneless chicken breasts
1 lime
1 tablespoon fresh ginger, minced
1 tablespoon mild curry paste or powder
1 clove garlic, minced
4 teaspoons vegetable oil
1 onion, chopped
1 1/3 cups long grain rice
2 1/2 cups water
1/2 teaspoon salt
1 (15 oz.) can California Cling Peach slices
1/4 cup chopped green onions or chives

Rinse chicken breasts and pat dry. Cut each breast crosswise into three equal sized pieces. Reserve.

Using a zester or grater, remove peel from lime and chop finely. Extract juice from lime. In bowl, combine lime zest, lime juice, ginger, curry paste/powder and garlic. Reserve.

In a large, deep skillet, heat 1 teaspoon of the vegetable oil over medium-high heat. Add chicken pieces and brown for 10 minutes or until golden-brown on all sides. Remove chicken from pan.

Reduce heat to medium and stir in the remaining oil and onion. Cook, stirring often, for 3 minutes.

Stir in rice and curry mixture. Stir until well combined.

Open peaches and strain juice into a measuring cup. Add enough water to make 2 1/2 cups of liquid. Stir juice mixture and salt into rice.

Nestle chicken into rice. Bring to a boil, cover with a tight fitting lid and reduce heat to low. Simmer for 25 to 35 minutes or until juices run clear (when chicken breast is pierced) and rice is cooked through.

Meanwhile, dice peaches into bite-sized pieces. Add peaches and green onions into chicken and rice mixture. Transfer to a heated platter and serve.

Servings: 6
Source: California Cling Peach Board