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

Hey everyone, I hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, balsamic honey glazed chicken with rice. One of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.

Balsamic Honey Glazed Chicken with Rice is one of the most popular of current trending meals in the world. It is easy, it is quick, it tastes delicious. It is enjoyed by millions daily. They’re nice and they look fantastic. Balsamic Honey Glazed Chicken with Rice is something which I have loved my entire life.

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

The ingredients needed to make Balsamic Honey Glazed Chicken with Rice:
  1. Get 12 chicken legs
  2. Get 1 each red, green, yellow peppers
  3. Make ready 1 onion
  4. Take 2 cup rice
  5. Take 1 1/2 cup water
  6. Get 1 1/2 cup crushed tomatoes
  7. Make ready 1/4 cup olive oil, extra virgin
  8. Get 1 tbsp chicken stock (concentrate)
  9. Prepare 1 tbsp vegetable stock (concentrate)
  10. Make ready 1 tsp apple cider vinegar
  11. Prepare 1 tsp balsamic vinegar
  12. Take 1 tsp honey
  13. Prepare 1 tbsp oregano
  14. Take 2 tsp herbes de provence
  15. Prepare 1/2 tsp cayenne pepper
  16. Take 4 clove garlic
  17. Make ready 1 tsp salt
  18. Prepare 1 tsp black pepper
  19. Make ready Glaze
  20. Prepare 1/4 cup honey
  21. Prepare 2 tbsp Dijon mustard
  22. Make ready 1 tbsp balsamic vinegar
  23. Get 2 tbsp ketchup
Steps 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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