Chicken Confit Black Rice
Chicken Confit Black Rice

Hello everybody, I hope you are having an amazing day today. Today, we’re going to make a distinctive dish, chicken confit black rice. It is one of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Chicken Confit Black Rice is one of the most favored of current trending meals on earth. It’s easy, it’s quick, it tastes yummy. It’s appreciated by millions every day. Chicken Confit Black Rice is something that I have loved my whole life. They are fine and they look wonderful.

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.

To get started with this particular 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 cook that.

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

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! Slow Cooker Chicken Confit: I remember the days when the word "confit" was a rare treat I could only order at a fancy restaurant. Luckily, my never-ending culinary curiosity led me to research how to make my own confit at home. Keep black beans, a couple of cooked chicken breasts, rice, and a few other ingredients on hand so you can make this quick Mexican-inspired chicken dish anytime.

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.

Top the rice with black bean mixture, chicken strips, and Cheddar cheese; garnish with fresh cilantro and dollops of sour cream. Learn about it's nutrition profile, how to cook it, and where to buy it. 'Forbidden' Black Rice Is Taking Over Instagram, And You Definitely Need to Try It. 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. Either short- or long-grain rice can be used in congee, but we love the striking.

So that’s going to wrap it up with this exceptional food chicken confit black rice recipe. Thanks so much for reading. I’m sure you will make this at home. There is gonna be 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!