1.  Skin chicken and brown in oil. Cover and simmer for 10 minutes; remove and put into casserole. Sautee onion and pepper in skillet.

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.