Make use of fresh cranberries with this easy one-pot dinner, which harmonizes sweet and savory flavors with Asian flair. Recipe courtesy of Ming Tsai, author of Simply Ming: One-Pot Meals.
TOTAL TIME: 1:00 PREP: 0:20 LEVEL: Easy SERVES: 4
2 tbsp. canola oil
8 skin-on bone-in chicken thighs
2 bunch scallions
2 tbsp. minced garlic
2 c. jasmine rice
¼ c. hoisin sauce
1 c. dry red wine
3 c. Low-Sodium Chicken Stock
1 c. fresh cranberries
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.