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Cranberry-Hoisin Chicken over Jasmine Rice

Well, I think I am a convert. Always was a white meat lover and poo-poo'd the dark meat options at most dinner events, hostings, and BBQs. Maybe it was just the color- white is just prettier than that dark shadowy color of the wings and thighs. I suppose it was also the health reasons as well- white meat is lower calorically. That being said, after having this recipe and a few others thanks to my dark-meat loving husband, I see why it is a favorite. It is juicier, boosts a ton of flavor, and more forgiving in the cooking process. That's a win, win, and win!

And plus- it is cheaper! So save the few dollars you can and buy yourself a latte or whatever you fancy.

This recipe was super easy, decently quick to put together, and packed with deliciousness. The sweet jasmine rice complimented the tart cranberries while the chicken could have been the star alone. Hoison sauce was a new purchase for me and I definitely liked its rich flavor in this recipe.

We rounded this meal out with potstickers for an #appetizer and egg rolls on the side. Clearly, we were going for an Asian vibe thanks to Wegmans.


Cranberry-Hoisin Chicken over Jasmine Rice

Slightly adapted from: Ming Tsai via Celebrity Chefs Cookbook


Ingredients:

1 TBSP Canola oil

4 bone-in chicken thighs, skin on

1 bunch scallion, sliced

1 TBSP minced garlic

1 C jasmine rice

2 TBSP hoisin sauce

1/2 C dry red wine

1 1/2 C low sodium chicken stock

1/2 C fresh cranberries

Steps:

1. Preheat oven to 375 F. In a dutch oven, or large oven proof pan with lid, heat oil over medium heat. Brown chicken on both sides, about 5 minutes per side. Set aside.

2. In the same pan, sauté scallions and garlic. Add the rice and sauce 2-4 minutes, until well coated. Add hoisin and stir to combine, then add red wine and cook stirring occasionally, until liquid is reduced by at least 1/2, about 3-5 minutes.

3. Add chicken stock, cranberries and the chicken back to pan. Be sure to scrap all the chicken juices that have accumulated on plate. Bring this to a boil, then lower to simmer. Cover and bake in oven for 30 minutes. Let sit for 10 minutes before serving.

4. Enjoy!

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