1. Skin chicken and brown in oil. Cover and simmer
for 10 minutes; remove and put into casserole. Sautee onion and pepper in
2. Drain peaches, reserving syrup.
Mix cornstarch, soy sauce, vinegar and 1 cup peach syrup; boil until
clear. Add peaches and tomatoes.
3. Pour contents of skillet over chicken. Cover
casserole and bake 40 minutes at 375 degrees.
4. Serve with rice to which some peaches and
strips of pepper have been added.