By Donna Riley
Chicken Thighs With Hoisin Rice
8 steps
Prep:5minCook:50min
Updated at: Thu, 17 Aug 2023 11:34:44 GMT
Nutrition balance score
Unbalanced
Glycemic Index
66
Moderate
Glycemic Load
19
High
Nutrition per serving
Calories341.6 kcal (17%)
Total Fat10.8 g (15%)
Carbs29.5 g (11%)
Sugars6.1 g (7%)
Protein25.9 g (52%)
Sodium537.8 mg (27%)
Fiber1 g (3%)
% Daily Values based on a 2,000 calorie diet
Ingredients
8 servings
Instructions
Step 1
Heat the oven to 375F (190C). Heat the oil in a large pan.
Step 2
Season the chicken thighs with salt and pepper and fry for 5 minutes each side until golden brown, then take off the heat and transfer onto a plate.
Step 3
Pour out most of the fat from the pan, leaving about 1 tbsp in the pan.
Step 4
Add into the pan the peeled and sliced garlic and the spring onion, fry for 1 minute.
Step 5
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.
Step 6
Next, add all ingredients of hoisin sauce, hot stock, and cranberries, bring to a boil.
Step 7
Transfer the rice into an over-proof dish and place the chicken thighs in the centre. Bake in the preheated oven for 30 minutes.
Step 8
Once cooked, divide onto 4 plates and serve, or store in the fridge for up to 2-3 days.
Notes
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Makes leftovers
One-dish
Spicy
