Cranberry-Hoisin-Chicken Rice
Serves 4
8 chicken thighs, skin on
1 tablespoon minced garlic
2 bunches scallions, sliced, save 1/4 cup of green scallions for garnish
2 cups jasmine rice
1 cup red wine
1cup fresh cranberries
1/2 cup hoisin
3 cups water
Canola oil for cooking
Kosher salt and freshly ground black pepper to taste
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. 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. 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
8 chicken thighs, skin on
1 tablespoon minced garlic
2 bunches scallions, sliced, save 1/4 cup of green scallions for garnish
2 cups jasmine rice
1 cup red wine
1cup fresh cranberries
1/2 cup hoisin
3 cups water
Canola oil for cooking
Kosher salt and freshly ground black pepper to taste
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. 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. 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.
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