Chicken Confit Black Rice
Chicken Confit Black Rice

Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, chicken confit black rice. One of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Lay the leg portions on a platter, skin side down. Red curry, lemongrass, and black forbidden rice makes this Thai soup something truly special and soothing. Several years ago we lived very near a small yet quite outstanding Thai restaurant.

Chicken Confit Black Rice is one of the most well liked of recent trending foods on earth. It is simple, it’s quick, it tastes yummy. It’s enjoyed by millions daily. Chicken Confit Black Rice is something that I’ve loved my entire life. They’re fine and they look fantastic.

To begin with this particular recipe, we must first prepare a few components. You can cook chicken confit black rice using 13 ingredients and 12 steps. Here is how you cook it.

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

You can use fat like duck fat, goose fat or you can also use olive oil to confit the chicken. Cool slightly, then remove chicken from oil. Strain and reserve oil for another use (store in refrigerator). Meat may be refrigerated for several days before using.

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.

This baked rice dish actually starts out as a confit of veggies, mostly tomatoes and garlic. How to Confit: Confit'ing is actually taking anything (from salmon or duck legs to certain veggies, adding a good amount of olive oil (or other oil specified by the recipe) and cooking them at a low temperature. The heat goes from the oven to the oil. Serve hot or at room temperature. Confit is a cooking method where you cook something in oil on low heat for a long time, so the meat is moist and can be preserved for longer.

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