ALAGA Peachy Chicken

Alaga Peachy Chicken Plated on Rice

ALAGA Peachy Chicken

Great summer time recipe for peachy perfection.
Prep Time 20 minutes
Cook Time 1 hour


  • 2 Knives
  • 2 Cutting Boards
  • Bowl or Plate for Dredging
  • 4qt Casserole Dish
  • Bowl for Mixing Sauce
  • Foil
  • Sauté Pan


  • 1 1/2 lbs Boneless Chicken
  • 1/2 c Flour
  • Salt and Pepper To Taste
  • 1 pkg Onion Soup Mix
  • 3 tbsp ALAGA Cane Syrup
  • 2 tbsp ALAGA Hot Sauce
  • 10 oz Russian Dressing
  • 4 oz Peach Cobbler Jam
  • 1 c Sliced Peaches
  • 1 c Sliced Onions
  • 1 tbsp butter


  • Preheat oven at 350 degrees.
  • Cut chicken into large pieces.
  • Dredge chicken in flour, salt and pepper.
  • Place the diced chicken in a 4 qt. casserole dish.
  • Combine the onion soup mix, ALAGA Cane Syrup, Russian Dressing, ALAGA Hot Sauce and peach cobbler jam.  
  • Mix and pour over chicken.
  • Cover dish and bake for 1 hour.
  • While baking, slice the peaches and onions, if not pre-cut.
  • Sauté the peaches and onions in butter.
  • Serve chicken garnished with grilled onions and fresh peaches.
  • Side suggestion: serve over rice.


Keyword Alaga Cane Syrup, Alaga Hot Sauce

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