Chicken Thighs with Hoisin Rice

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Servings: 4 Prep: 20 min Cook: 30 min Dairy Free Gluten Free Casserole Oven Added 7 months ago

Missing nutrition data for: Bone In Chicken Thighs, Dried Cranberries, Coconut Aminos, Rice Vinegar

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

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.

Per serving incomplete

526

Cal

55g

Carbs

19g

Fat

31g

Protein

Carbs 43%

Fat 33%

Protein 24%