MING TSAI'S CRANBERRY HOISIN CHICKEN RICE

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Ming Tsai's Cranberry Hoisin Chicken Rice image

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.

Provided by Sharon123

Categories     Chicken

Time 1h

Yield 4 serving(s)

Number Of Ingredients 9

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

Steps:

  • Preheat oven to 375 degrees F.
  • In a Dutch oven over medium-high heat, heat oil. Brown chicken on both sides. Set chicken aside.
  • 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.
  • 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.

Nutrition Facts : Calories 980.1, Fat 38.8, SaturatedFat 10, Cholesterol 163.8, Sodium 676, Carbohydrate 98.1, Fiber 5.4, Sugar 9.6, Protein 45.1

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