Wash the vegetables. Diced onions carrots and potatoes separate half a cup of onions out.

Melt the butter and add the vegetables to it. Add the chicken pieces to it and the seasonings for that section of rice and vegetables. Saute for 15 minutes.

Add the rice and the water to the vegetables and allow it to become to boil. Add in the balsamic vinegar. Then start the sauteing of the onions for the chicken part, in the butter and olive oil.

Seasoned chicken and saute in the butter and olive oil mixture. Turn is needed, and cover as you cook on this part.

Diced tomatoes and add in with the chicken and allow the simmer for 10 minutes. Add the sugar and salt taste on the tomatoes. By now the rice should be done cooked, and just cover it and don't let it be disturbed, as it sits and rest.

When the tomatoes is cooked down enough, 12 minutes, add in the tomato sauce re-season and taste as you go. Make the cornstarch and the water together to make a slurry. Mix in the tomato gravy, it's best to remove the chicken temporarily from this until you get this thickened up enough to thicken it, and then just put the chicken back in. Coat the chicken.