1 cut up chicken
12 oz. Bennett's Chile Sauce
29 oz. can sliced peaches
6 dashes Worcestershire sauce
3/4 c. chicken broth
1 lg. onion, sliced
1 tsp. crushed red pepper

Combine Bennett's Chile Sauce, onions, Worcestershire sauce and red pepper. Mix in with peaches without juice. Stir in chicken broth. Cover the mixture. Refrigerate for 2 hours. Season skinned chicken with garlic salt, pepper and paprika. Preheat oven to broil. Broil chicken in pan for 10 minutes, turn over, broil 10 more minutes. Remove chicken from broiler and spoon over with mixture. Bake, uncovered 45 minutes in 350 degree oven. Serve over white rice.