Sunset Chicken

Ingredients

• 14.5 ounce canned tomatoes drained canned
• 4 pound meat from a rotisserie chicken whole skinless cut into pieces,
• 1.5 tablespoons cornstarch 
• 1  bell pepper green cut into strips
• 1 tablespoon olive oil 
• 29  1 (29 ounce) can sliced peaches sliced canned
• 0.5  onion red chopped
• 1 tablespoon soya sauce 
• 3 tablespoons vinegar white

Equipment

• frying pan
• sauce pan
• oven
• baking pan

Directions

1. Heat oil in a large skillet over medium high heat. Brown chicken pieces, then cover and saute for 7 to 10 minutes, until golden brown and almost cooked through.
2. Transfer to a 9x13 inch baking dish.
3. Preheat oven to 375 degrees F (190 degrees C).
4. Saute onion and bell pepper in skillet until soft; set aside. In a medium saucepan combine the cornstarch, soy sauce, vinegar and 1 cup of the reserved peach syrup. Stir together, bring to a boil and cook until clear, stirring constantly; stir in peaches, tomatoes with liquid and onion/bell pepper mixture.
5. Pour sauce over chicken pieces, cover dish and bake at 375 degrees F (190 degrees C) for 20 minutes.
6. Remove cover and bake for another 20 minutes.