Chicken Confit Black Rice
Chicken Confit Black Rice

Hey everyone, it’s me again, Dan, welcome to our recipe site. Today, I will show you a way to prepare a special dish, chicken confit black rice. One of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look 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 popular of recent trending meals in the world. It’s appreciated by millions every day. It’s simple, it is quick, it tastes yummy. They are fine and they look wonderful. Chicken Confit Black Rice is something which I have loved my entire life.

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

Instructions 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’s going to wrap it up with this special food chicken confit black rice recipe. Thanks so much for your time. I’m confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!