Chicken Confit Black Rice
Chicken Confit Black Rice

Chicken Confit Black Rice - Family warmth and closeness could be obtained in basic strategies. One particular of them is cooking and serving meals for the loved ones. As a housewife, certainly you do not would like to miss a meal together appropriate? Cuisine can also be the important to a delighted household, numerous feel homesick simply because their cooking has been found elsewhere.

So for those of you who like to cook and like it or not you've got to provide food for the family, naturally you also don't want the exact same dishes, correct? It is possible to cook with new and very simple variants. Since now you'll be able to easily discover recipes without the need of possessing to bother. Like the following Chicken Confit Black Rice which you are able to imitate to be presented for your beloved family.

Chicken Confit Black Rice is one of the most well liked of recent trending meals on earth. It's appreciated by millions daily. It's simple, it's fast, it tastes delicious. Chicken Confit Black Rice is something that I've loved my whole life. They're nice and they look wonderful.

To begin with this recipe, we have to prepare a few components. You can have chicken confit black rice using 13 ingredients and 12 steps. Here is how you can achieve that.

Composition needed to serve Chicken Confit Black Rice:

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

Directions to serve 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.

So that's going to wrap it up for this exceptional food chicken confit black rice recipe. Thanks so much for reading. I am confident that you can make this at home. There's gonna be interesting food in home recipes coming up. Don't forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!