Cranberry - Hoisin Chicken and Rice

  • Currently 4/5
A great Asian alternative to the traditional Chicken and Rice.
8 chicken thighs, skin on
1 Tbsp minced garlic
2 bunches scallions, sliced, save 1/4 cup of green scallions for garnish
2 cups jasmin rice
1 cup red wine
1 cup fresh cranberries
1/2 cup Hoisin sauce
3 cups water
Canola oil for cooking
Salt and freshly ground black pepper to taste
1. Pre-heat oven to 375 degrees.  Place an oven-proof casserole with a tight lid over medium-high heat and coat very lightly with oil. Season the chicken thighs and color on all sides, set aside. 
2. In the same vessel now filled with tasty chicken fat, sauté garlic and scallions, then add the rice, season and sauté for about 3-5 minutes.  Deglaze with red wine and reduce by 3/4.  Add the cranberries, hoisin and water and check for flavor.
3. Add back the chicken, bring to a simmer, cover and transfer to oven for 20-30 minutes.  Let rest out of oven for 10 minutes, then serve family style.
Serves:  4 (2 thighs each)

If you use skinned chicken thighs (or breasts), you will need to add a little more oil, as the skin is what renders off the fat.
Meal   DinnerDish   Main Dish
Cooking Method   BakedPrep Time   15 to 30 minutes
Cooking Time   15 to 30 minutes

Carolyn Beck

Member since Jun 2008

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