My Favorite Chicken

Chicken and Peaches (with Spinach) over Rice
Adapted from recipe in Houston Chronicle "Chicken with Plum Chutney"
Serves: 4
This one is not as cheap as the others, but is "company worthy" and quite healthy. I love this recipe. It has so many colors and smells so good that I feel better just cooking it. My husband and son like it too, but I think I would cook this even if they hated it because I like it so much. The first time you make it could be fairly expensive because of the seasonings. However, if it becomes a favorite, you will get your money's worth eventually. It should take about 30min to prep and all ingredients get stored in the freezer or pantry, so have a long shelf life. If you don't have a very large skillet or an electric skillet, you should half the recipe.

Ingredients
1 lb. Chicken $2
(I use boneless skinless individually frozen tenders 3lb bag for $6)
1/2 onion (red, white or yellow) $.50 or less
(I buy these cheap, chop them and freeze them raw)
1/2 green bell pepper $.50
(original called for 2 jalapenos, but this suits our family better, I treat these the same as the onion)
1 lb. peaches $3
(I buy a bag of sliced, frozen unsweetened)
1/3 c. brown sugar
2T apple cider vinegar (white vinegar works, but cider is better)
3/4 t. curry powder
1/4 t. ground ginger
(These small amounts of seasonings cost pennies each, but if you don't have them, can add up quickly because the smallest purchasable units cost around $2 or $3 each.)
1/4c. water
OPTIONAL (but tasty and healthy): 1 bag frozen spinach $1
1c. rice to complete the meal

Directions
Spray a large skillet with cooking spray or use 1T cooking oil to coat.
Put in frozen (or fresh) chicken and cook until opaque throughout. (~10 min)
While chicken is cooking start the rice.
(My directions are different from the package. Use what works for you.)
    Spray a 2qt sauce pan with cooking spray
    Pour in rice, spread it evenly.
    Add 3 c. water.
    Cook on med-high heat until boiling.
    Turn heat to low for rest of cooking time.
    If using an electric stove, turn off heat just before all water is absorbed.
    This should take about 20 min.
When chicken is cooked, pull it out and put it on a plate.
Add 1T oil if not using non-stick skillet.
Put in onion and pepper, cook until softened and slightly browned.
Add frozen peaches, let thaw slightly.
Add brown sugar, vinegar, curry powder, ginger and water.
Stir well to combine, let simmer 8 min until peaches are softened and liquid is slightly syrupy.
(check the rice, it's probably time to turn it off)
Return chicken to pan, stir to coat,
Add frozen spinach and heat through.
Serve over rice.