Rinse the rice in a sieve under cold running water. Drain well. Bring the water and rice to the boil, leave covered on a switched-off hob for approx. 15 mins. until fully absorbed; do not remove the lid. Separate the rice with a fork.
Fry the chicken
Heat the oil in a non-stick frying pan. Brown the chicken in batches for approx. 3 mins., remove, season with salt. Sautée the onions in the same pan for approx. 5 minutes. Add the peaches, cook for a few minutes.
Add the cream, stock and vinegar, bring to the boil, reduce the heat. Return the chicken to the pan and simmer for approx. 2 mins. Garnish with parsley.