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Categories:
olive oil chicken scallions garlic Jasmine rice hoisin sauce red wine chicken stock fresh cranberries
Viewed: 15 - Published at: 5 years agoIngredients
- 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
Method
- 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, saute scallions and garlic. Add rice and saute 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.
