2 boneless skinless chicken breast halves (5 ounces each)
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon olive oil
Mix first six ingredients. In a small saucepan, bring broth and 1/4 cup peach mixture to a boil. Stir in rice; return to a boil. Reduce heat; simmer, covered, until liquid is absorbed and rice is tender, 15-18 minutes.
Meanwhile, sprinkle chicken with salt and pepper. In a skillet, heat oil over medium heat; brown chicken on both sides. Add remaining peach mixture; bring to a boil. Reduce heat; simmer, covered, until a thermometer inserted in chicken reads 165°, 7-9 minutes. Serve with rice.
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.