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Balsamic Chicken Thighs
Balsamic Chicken Thighs

Before you jump to Balsamic Chicken Thighs recipe, you may want to read this short interesting healthy tips about Picking The Right Foods Will Help You Stay Fit As Well As Healthy.

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Although some of you like to have your snack foods, rather than reaching for the chips try getting some nuts. You will come to realize that these snack items tend to be loaded with Omega-3 and Omega-6, although some nuts as well as seeds will have more than others. Your entire body will use these kinds of fatty acids as a source for creating hormones that your body demands to stay healthy. The first thing you may not recognize is that several hormones that you need will only be able to be created when you have these fatty acids.

For those who want to get started living a much healthier life the tips above can help you do that. Also if you cut out all the unhealthy food that you shouldn’t be eating anyway, you may find that you could end up living a longer life.

We hope you got benefit from reading it, now let’s go back to balsamic chicken thighs recipe. To cook balsamic chicken thighs you only need 15 ingredients and 12 steps. Here is how you achieve it.

The ingredients needed to make Balsamic Chicken Thighs:
  1. Take 10 boneless,skinless chicken thighs; each cut into 3 strips
  2. Take 1 green bell pepper; medium dice
  3. Provide 1 red bell pepper; medium dice
  4. Provide 1 yellow squash; medium dice
  5. Get 1 small red onion; medium dice
  6. Prepare 4 garlic cloves; creamed
  7. Provide 4 C long grain rice
  8. Prepare 8 C vegetable stock
  9. You need 1 C balsamic vinegar
  10. You need 1 pinch sugar
  11. Use 1 stick butter
  12. You need 3/4 oz fresh basil; chiffonade
  13. Prepare as needed olive oil
  14. Get as needed extra virgin olive oil
  15. Prepare as needed kosher salt & black pepper
Steps to make Balsamic Chicken Thighs:
  1. Let chicken sit at room temp for 30 minutes to 1 hour.
  2. Drizzle enough olive oil over the chicken to coat. Toss. Season with salt and pepper.
  3. Combine rice and vegetable stock in a medium sized saucepot. Add a pinch of salt and pepper. Bring to a boil. Cover and reduce to a simmer. Cook for 15 minutes. Remove from heat, but do not remove the lid. Let steam 5 minutes.
  4. Heat a large saucepot with olive oil.
  5. Brown chicken on both sides and remove to a plate.
  6. Add squash, bell peppers, and onions. Season with salt and pepper. Cook on high heat for 2 minutes. Reduce heat to medium and cook until veggies are tender, about 5 minutes. Add garlic during last minute of cooking.
  7. Melt butter slowly in a small saucepan until browned. Not black. Remove from heat.
  8. Add garlic and chicken. Cook 1 minute.
  9. Add balsamic and sugar. Reduce over medium heat until nearly dry.
  10. Serve over rice. Drizzle with brown butter. Garnish with basil.
  11. Try serving with a salad dressing, with a drizzle of extra virgin olive oil, or extra vinegar if a sauce is desired. Parmigiano Reggiano makes a great garnish as well.
  12. Variations; Parsley, thyme, oregano, zucchini, sage, thyme, tomatoes, lemon, beef, pork, ricotta, gruyere, parmesean, romano, goat cheese, mozzarella cheese, prosciutto, provolone, fennel, figs, dijon, country mustard, kale, spinach, arugula, brown rice, shallots, scallions, chives, caramelized onions,

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