Ming Tsai's Cranberry Hoisin Chicken Rice |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Make use of fresh cranberries with this easy one-pot dinner, which harmonizes sweet and savory flavors with Asian flair. I'm not a meat eater but like to post meat recipes every so often for the tag games. Recipe courtesy of Ming Tsai, author of Simply Ming: One-Pot Meals. Ingredients:
2 tablespoons olive oil |
8 chicken thighs (skin on bone in) |
12 -14 scallions, sliced (2 bunches) |
2 tablespoons garlic, minced |
2 cups jasmine rice |
1/4 cup hoisin sauce |
1 cup dry red wine |
3 cups chicken stock (low sodium) |
1 cup fresh cranberries |
Directions:
1. Preheat oven to 375 degrees F.
2. In a Dutch oven over medium-high heat, heat oil. Brown chicken on both sides. Set chicken aside.
3. In same pot, sauté scallions and garlic. Add rice and sauté for 1 minute. Add hoisin and stir, then add red wine, stirring occasionally until liquid is reduced by three quarters, about 2 minutes.
4. Add stock, cranberries, and reserved chicken to pot and bring to a simmer; cover and transfer to oven for 30 minutes. Let rest for 10 minutes before serving.
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