Ming Tsai'S Cranberry Hoisin Chicken Rice

1. 1

   Preheat oven to 375 degrees F.

2. 2

   In a Dutch oven over medium-high heat, heat oil. Brown chicken on both sides. Set chicken aside.

3. 3

   In same pot, saute scallions and garlic. Add rice and saute for 1 minute. Add hoisin and stir, then add red wine, stirring occasionally until liquid is reduced by three quarters, about 2 minutes.

4. 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.

* Per serving · 4 servings · Values may vary.

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