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Ming Tsai's Cranberry Hoisin Chicken Rice

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“Make use of fresh cranberries with this easy one-pot dinner, which harmonizes sweet and savory flavors with Asian flair. I'm not a meat eater but like to post meat recipes every so often for the tag games. Recipe courtesy of Ming Tsai, author of Simply Ming: One-Pot Meals.”
READY IN:
1hr
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 375 degrees F.
  2. In a Dutch oven over medium-high heat, heat oil. Brown chicken on both sides. Set chicken aside.
  3. 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.
  4. 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.

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