Balsamic Honey Glazed Chicken with Rice
Balsamic Honey Glazed Chicken with Rice

Hello everybody, it is Jim, welcome to our recipe page. Today, we’re going to make a special dish, balsamic honey glazed chicken with rice. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Balsamic Honey Glazed Chicken with Rice is one of the most favored of recent trending meals on earth. It’s enjoyed by millions every day. It is easy, it’s quick, it tastes yummy. Balsamic Honey Glazed Chicken with Rice is something which I have loved my whole life. They are nice and they look fantastic.

To get started with this particular recipe, we have to first prepare a few ingredients. You can cook balsamic honey glazed chicken with rice using 23 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to make Balsamic Honey Glazed Chicken with Rice:
  1. Make ready 12 chicken legs
  2. Get 1 each red, green, yellow peppers
  3. Make ready 1 onion
  4. Make ready 2 cup rice
  5. Get 1 1/2 cup water
  6. Prepare 1 1/2 cup crushed tomatoes
  7. Make ready 1/4 cup olive oil, extra virgin
  8. Take 1 tbsp chicken stock (concentrate)
  9. Get 1 tbsp vegetable stock (concentrate)
  10. Take 1 tsp apple cider vinegar
  11. Take 1 tsp balsamic vinegar
  12. Get 1 tsp honey
  13. Prepare 1 tbsp oregano
  14. Take 2 tsp herbes de provence
  15. Get 1/2 tsp cayenne pepper
  16. Get 4 clove garlic
  17. Make ready 1 tsp salt
  18. Make ready 1 tsp black pepper
  19. Get Glaze
  20. Prepare 1/4 cup honey
  21. Take 2 tbsp Dijon mustard
  22. Prepare 1 tbsp balsamic vinegar
  23. Take 2 tbsp ketchup
Instructions to make Balsamic Honey Glazed Chicken with Rice:
  1. Dice the onion, peppers and garlic into very small pieces
  2. In a hot, deep saucepan add olive oil and sauté the vegetables at medium low heat adding salt, black pepper and a teaspoon of the honey. Cook until tender.
  3. Add crushed tomatoes, water, stocks, spices, and vinegars. Increase heat to medium high.
  4. Add chicken legs and bring to a boil.
  5. Reduce heat to medium and cover. Simmer until chicken is cooked through. (15-20 minutes).
  6. When the chicken is nearly done, heat up a cast iron skillet to medium low. Add remaining honey, balsamic vinegar, Dijon and ketchup and whisk quickly until it forms a sticky syrup.
  7. Remove the chicken from the saucepan and transfer to skillet. Spoon the glaze onto the chicken.
  8. Add the rice to the saucepan containing the braising liquid and bring to a boil for 5 minutes. Cover and reduce to low for 10 minutes.
  9. Meanwhile, put the skillet with the chicken under the broiler until the glaze browns and bubbles. Reduce oven to 150°F.
  10. Serve the chicken on top of the rice. Serves four to six people.

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