Carlos Chicken Balsamico Food

BALSAMIC CHICKEN

Steps:

• Bring a pot of water to a boil and add salt. Add the rice to the boiling water and cook according to the package instructions.
• Heat the oil in a large nonstick skillet over medium-high heat. When hot, add the chicken in one layer and season with the red pepper flakes and some salt and pepper. Cook until light brown, about 4 minutes. Flip the chicken, add the bell peppers, garlic, ginger and scallion whites and cook, stirring, for 2 minutes. Stir together the balsamic and brown sugar and add it to the skillet. Cook until the vinegar reduces a bit, about 2 minutes. Mix the cornstarch with 1/4 cup water and add it to the skillet. Cook until the sauce thickens, about 1 minute.
• Remove the rice from the pot and drain. Cut open the bag(s) and serve up. Spoon some of the chicken over the rice and garnish with the sliced scallion greens.

CARLOS' CHICKEN BALSAMICO

Steps:

• Cook the penne in a large pot of boiling salted water 5 to 8 minutes until al dente. Drain and run under cold water. Set aside. In a large skillet over medium-high heat, heat the oil. Add the onions and cook until they begin to sizzle. Then add the chicken and cook, stirring constantly, until it turns white on all sides, but is not yet cooked all the way through. Add the olives, capers, peppers, tomatoes and garlic; sauté 3 minutes. Add the balsamic vinegar and cook until the vinegar reduces into a thick glaze and the chicken is cooked through. Add the pasta, toss and cook until heated through. Sprinkle with cilantro and serve.

CHICKEN BALSAMICO

Steps:

• Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on both sides. Remove the chicken from the skillet. Stir the garlic, vinegar and water in the skillet. Cook and stir for 1 minute. Stir in the soup, tomatoes, olives, if desired, and oregano and heat to a boil. Return the chicken to the skillet. Reduce the heat to low. Cook for 5 minutes or until the chicken is cooked through. Sprinkle with the cheese. Serve the chicken and sauce with the orzo.