5 lbs. chicken legs and thighs
1/4 c. dark mustard
1/2 c. honey
2 c. rice
1 bell pepper, chunked
Corn oil
1 onion, chunked
2 garlic cloves
Balsamic vinegar to taste
Salt and pepper

Season large skillet with oil and vinegar over low heat. Add chunked onions and bell pepper; saute until tender. Remove vegetables and oil. Place chicken in skillet. Turn often. Cook thoroughly with chopped garlic. Mix honey and mustard together. Place chicken and sauteed onions and pepper on bed of rice. Pour on honey mustard mixture and brown in oven.