Lip Lickin' Balsamic Chicken

This recipe is something I make very often because it is so easy and flavorful. It is really simple and will literally have you "li...

This recipe is something I make very often because it is so easy and flavorful. It is really simple and will literally have you "licking your lips." Whenever you have guests over and want to whip up something quick & satisfying, I think you should give it a try...



First, let's get started with the main part, the chicken breasts. If your chicken breasts are thick, slice then lengthwise in half. (They should be about 1 inch thick.) Wash the chicken with vinegar. Wash off the vinegar from the chicken and pat it down it with a napkin, to remove any moisture. Throw in your salt, cinnamon, paprika, chilli powder, cayenne pepper, ground ginger, grated nutmeg, dried basil, dried oregano, crushed red peppers & ground garlic. You can simply just mince garlic up or follow my recipe to a home made one here. Give it a stir.







Add, your milk & give it another stir. Let it sit for about 30 minutes. It should look very similar to this. 



















Cut your bell peppers from the top down straight down the middle. Remove the membrane & seeds. Then slice it vertically, like the one show in the pics. Chop up the onions & garlic. Peel your ginger root. Then, roughly chop your cilantro. 


Then, put some oil on a pan on medium heat, just barely glazing the bottom the pan to brown the chicken both sides. Lie the chicken breasts down on top the oil in pan for about 4-5 minutes. Then, turn it over cooking the other side for the same time. You don't want to fully cook the chicken yet. (The point of browning the chicken first, is to seal in all the seasonings and flavor within the chicken, while still maintaining its moisture.)


Once, you'e finished browning both sides of the chicken, put some oil in a pan, on medium heat, big enough to hold all the chicken breasts along with the bell peppers. Then, add your onions & garlic in the oil and cook until the onions are translucent. Then drop your cilantro in and give it a stir for about 30 seconds. Then, lie your chicken on top of the onion, garlic & cilantro mix and give it a stir. Then, add your balsamic vinegar & water. Give it another stir and add your dried basil, dried oregano & grated ginger. Stir & cover it until the liquid starts to boil for about 4-5 minutes.


Once it starts to boil, add your bell peppers in since they don't really need to cook for long. Give it a stir & cover it again for another 4-5 minutes. Uncover it & let it cook for another 5 minutes so that the liquid can reduce into the chicken infusing the balsamic vinegar inside of it.







Once, it has reduced to your desired thickness, grab a plate and serve! As you can see in the pic above, I've plated my mashed potatoes and rice and beans along with the balsamic chicken. They work so well together.

Ingredients:
2 Lbs. Chicken Breasts
1/4 C Vinegar
3/4 C Balsamic Vinegar
1/2 C Water
1 Tsp. Salt
1 Tbsp. Cinnamon
1 Tsp. Paprika
1 Tsp. Chilli Powder
1 Tsp. Cayenne Pepper
1 Tsp. Ground Ginger
A Pinch of Finely Grated Nutmeg
1 Tsp. Dried Basil (For Chicken Marinade)
1 Tbsp. Dried Basil (For Balsamic Gravy)
1 Tsp. Dried Oregano (For Chicken Marinade)
1 Tbsp. Dried Oregano (For Balsamic Gravy)
2 Tsp. Crushed Red Pepper
1 Tbsp. Ground Garlic
1/4 C Milk
2 Medium Bell Peppers
1/2 C Cilantro (Roughly Chopped)
1 Medium Onion
5 Cloves of Garlic
1 Tbsp. (Leveled) Fresh Ginger (Finely Grated)
Salt to Taste

Method:
1. If your chicken breasts are thick, slice then lengthwise in half. (They should be about 1 inch thick.) Wash the chicken with vinegar. Wash off the vinegar from the chicken and pat it down it with a napkin, to remove any moisture.
2. Throw in your cinnamon, paprika, chilli powder, cayenne pepper, ground ginger, grated nutmeg, dried basil, dried oregano, crushed red peppers & ground garlic. You can simply just mince garlic up or follow my recipe to a home made one here. Give it a stir.
3. Add, your milk & give it another stir. Let it sit for about 30 minutes.
4. Cut your bell peppers from the top down straight down the middle. Remove the membrane & seeds. Then slice it vertically. Chop up the onions & garlic. Peel your ginger root. Then, roughly chop your cilantro.
5. Put some oil on a pan on medium heat, just barely glazing the bottom the pan to brown the chicken both sides. Lie the chicken breasts down on top the oil in pan for about 4-5 minutes. Then, turn it over cooking the other side for the same time. You don't want to fully cook the chicken yet. (The point of browning the chicken first, is to seal in all the seasonings and flavor within the chicken, while still maintaining its moisture.)
6. Put some oil in a pan, on medium heat, big enough to hold all the chicken breasts along with the bell peppers. Then, add your onions & garlic in the oil and cook until the onions are translucent. Then drop your cilantro in and give it a stir for about 30 seconds. Then, lie your chicken on top of the onion, garlic & cilantro mix and give it a stir.
7. Add your balsamic vinegar & water. Give it another stir and add your dried basil, dried oregano & grated ginger. Stir & cover it until the liquid starts to boil for about 4-5 minutes.
8. Once it starts to boil, add your bell peppers in since they don't really need to cook for long. Give it a stir & cover it again for another 4-5 minutes.
9. Uncover it & let it cook for another 5 minutes so that the liquid can reduce into the chicken infusing the balsamic vinegar inside of it.
10. Plate it & ENJOY!

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Nygerian