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Asian Chicken & Rice





  1. Preheat oven to 375 degrees.
  2. Brown chicken thighs in a large, oven-proof skillet in Garlic olive oil.
  3. Remove chicken; reserve olive oil in skillet, and saute onion and garlic in oil (add more olive oil if needed). 
  4. Stir rice into skillet; coat rice with olive oil. Add chicken broth and balsamic vinegar.
  5. Bring to a boil, and return chicken to skillet. Bake in oven until chicken is cooked through and liquid is absorbed (about 25 minutes).


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