Chicken with Rice and Candied Peppers Recipe

Ingredients:

• 4 skinless, boneless chicken breasts
• 1 cup uncooked white rice
• 1 3/4 cups water
• 1/2 cup brown sugar
• 1/2 cup white vinegar
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 tablespoon olive oil
• salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Season the chicken breasts with salt and black pepper, and set them aside.
3. In a skillet over medium heat, warm the olive oil. Add the sliced bell peppers and sauté for 4-5 minutes, stirring occasionally. Reduce the heat and let it cook for 5-10 minutes or until the bell peppers are soft and caramelized.
4. For the candied peppers, add the brown sugar and white vinegar to the caramelized bell peppers in the skillet. Bring to a boil and then simmer for about 5-7 more minutes until the sauce is slightly thickened and reduced. Remove from heat and set aside.
5. In a baking dish, add the uncooked white rice over the bottom of the dish and pour the water over it. Arrange the chicken breasts on top of the rice.
6. Spread the candied bell peppers mixture over the chicken breasts.
7. Cover the dish with aluminum foil and bake for 40-50 minutes, or until the chicken is cooked through and the rice is tender.
8. Remove from the oven and let it sit for a few minutes before serving.

Serving Suggestions:

This Chicken with Rice and Candied Peppers dish is best served hot and garnished with fresh herbs such as parsley or basil. Serve it with a side salad or some steamed vegetables for a complete meal.

Verdict:

This recipe is a perfect combination of sweet and savory flavors. The candied bell peppers add a unique twist to the chicken and rice dish, making it a great recipe to impress guests or for a dinner party. The recipe is easy to follow and only requires a few ingredients. The chicken is tender and juicy, and the rice is flavored with the bell peppers and chicken juices. Overall, this is a delicious, comforting and satisfying meal that can be enjoyed by anyone.