Chicken Thighs with Hoisin Rice

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Servings: 4 Prep: 20 min Cook: 30 min Dairy Free Gluten Free Casserole Oven Added about 1 month ago

Ingredients

For the chicken: 4 green onions 4 cloves garlic 1 ½ pounds bone-in chicken thighs 2 tablespoons avocado oil 1 ½ teaspoons sea salt, to taste ⅛ teaspoon ground black pepper, to taste 1 cup jasmine rice ⅓ cup white wine 2 cups chicken broth 4 tablespoons dried cranberries For the hoisin sauce: 3 tablespoons coconut aminos 2 tablespoons rice vinegar 1 tablespoon peanut butter 1 teaspoon crushed red pepper flakes 1 teaspoon honey 1 teaspoon sesame oil

Instructions

1. For the chicken: Preheat oven to 375F. Chop green onions. Peel and slice garlic. Remove skin from chicken, if needed.

2. In a large pan, heat avocado oil.

3. Season chicken thighs with salt and pepper and fry for 5 minutes each side until golden brown, then remove from heat and transfer onto a plate.

4. Pour out most of the fat from the pan, leaving about 1 tablespoon in the pan.

5. Add garlic and green onions to the pan. Sauté for 1 minute.

6. Add uncooked rice and fry again for about 1 minute. Pour in the wine and cook for a further 2 minutes until most of the liquid evaporates.

7. For the hoisin sauce: Add all ingredients for the hoisin sauce, chicken broth, and cranberries, and bring to a boil.

8. Transfer the rice mixture into an oven-safe dish and place the chicken thighs in the center.

9. Bake for 30 minutes. The chicken is cooked through when a meat thermometer inserted (avoiding the bone) reads 165F.

10. Once cooked, divide between plates and serve, or store in the fridge for up to 2-3 days.