Chicken Confit Black Rice
Chicken Confit Black Rice

Hello everybody, it’s me again, Dan, welcome to my recipe page. Today, I will show you a way to make a special dish, chicken confit black rice. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.

Foodiyama presents the easiest chicken stew. This is a black rice chicken recipe. Finding a healthy black rice recipe can be tough and this is surely one of.

Chicken Confit Black Rice is one of the most favored of current trending meals on earth. It is simple, it’s fast, it tastes yummy. It’s enjoyed by millions daily. They are fine and they look wonderful. Chicken Confit Black Rice is something that I have loved my entire life.

To get started with this particular recipe, we must prepare a few ingredients. You can cook chicken confit black rice using 13 ingredients and 12 steps. Here is how you can achieve that.

The ingredients needed to make Chicken Confit Black Rice:
  1. Prepare Chicken Confit:
  2. Make ready 2 Chicken Thighs Boneless with Skin on,
  3. Get 1 TSP Dried Thyme,
  4. Get 1 TBSP Sea Salt,
  5. Make ready Olive Oil, For Confit
  6. Take Pinch White Pepper,
  7. Get Black Rice Risotto:
  8. Get 3/4 Cup Alce Nero's Organic Black Rice,
  9. Get 1 1/4 Cup Chicken Stock,
  10. Make ready 1 Red Onion Finely Minced,
  11. Make ready Pinch Dried Thyme,
  12. Make ready Pinch Sea Salt,
  13. Make ready Pinch White Pepper,

Luckily, my never-ending culinary curiosity led me to research how to make my own confit at home. Confit is the act of preserving or slow-cooking meat in fat. Congee is a savory rice porridge that is a breakfast staple in China. Served with all manner of toppings and condiments, from cooked chicken or hard-boiled eggs to bamboo shoots, mushrooms and pickled vegetables.

Steps to make Chicken Confit Black Rice:
  1. Prepare chicken confit. - Slice each chicken thigh into halves. - Rub and coat the chicken thighs well with dried thyme and salt. - Transfer the chicken onto a shallow bowl.
  2. Cover with cling film. ensuring it is in contact with the chicken. - Cover with a lid and marinate in the fridge for at least 12 to 24 hrs. - After marinating, preheat oven to 120 degrees celsius or 250 fahrenheit.
  3. Rinse the chicken thoroughly under running water to remove the salt and dried herbs. - Pad the chicken dry with kitchen paper and set aside. - In a skillet over medium heat, add the olive oil. - What I did was, pour the olive oil into my casserole to roughly gauge how much oil I need, then into the preheated skillet.
  4. Insert a wooden chopstick into the oil. - If bubbles start to form around the chopstick, the oil is ready. - Transfer the chicken into a casserole.
  5. Pour the hot oil to fully submerge the chicken. - If by any chance, the chicken is not fully submerged, you can add more oil. - Cover the casserole with parchment paper or aluminum foil.
  6. Wack into the oven and bake for at least 3 hours or until the chicken is tender and almost fall apart. - Remove from the oven and place chicken on a wire cooling rack to drain off excess oil. - Drain the oil thru' a sieve and into a bowl. - Transfer the chicken into a bowl.
  7. Chill the chicken in the fridge to firm up, about 1 hr. - Pour the oil into the chicken. - Chill in the fridge until ready to use. - This can keep in the fridge for up to a month.
  8. Prepare the black rice. - Wash the rice with water. - Drain, strain and rinse. - Wash the rice again with water.
  9. Drain, strain, rinse and repeat the process for another 4 times (yes 4 more). - Transfer the rice into a rice cooker. - Add in 1/8 cup of the chicken confit oil, chicken stock, onion, thyme, salt and pepper. - Stir to combine well.
  10. Set the timer of the rice cooker to 1 hr or to brown/mixed rice mode. - The rice should be soft and chewy, but not mushy and sticky. - Keep warm until ready to serve.
  11. To serve. - In a skillet over medium heat, add 2 TBSP of the chicken confit oil. - Once the oil is heated up, place the chicken skin side down. - Sear until browned and crispy.
  12. Flip, tilt and baste the chicken with all the liquid. - Continue cooking until the bottom is browned. - Transfer the cooked black rice onto serving plates. - Place the chicken over the cooked black rice. - Serve immediately.

Either short- or long-grain rice can be used in congee, but we love the striking. Nutritionally, black rice is similar to brown rice. It is a wholegrain variety of rice, meaning the outer bran layer has not been removed from the rice (vs white rice where this layer is Then you can have easy chicken black rice bowls and a second antioxidant-boosted meal in no time, it's a meal prep win! Or mix some shredded chicken confit with buffalo sauce, top with refreshing coleslaw and you've got a sandwich or sliders for lunch. The Frugal Foodie: Garlic Chicken Confit.

So that is going to wrap it up with this exceptional food chicken confit black rice recipe. Thank you very much for your time. I am sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!