Chicken Confit Black Rice
Chicken Confit Black Rice

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

Mediterranean Chicken Black Rice BowlCindy's Recipes and Writings. Foodiyama presents the easiest chicken stew. This is a black rice chicken recipe.

Chicken Confit Black Rice is one of the most favored of current trending foods on earth. It’s appreciated by millions daily. It is simple, it’s quick, it tastes delicious. 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 must 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. Get 2 Chicken Thighs Boneless with Skin on,
  3. Get 1 TSP Dried Thyme,
  4. Get 1 TBSP Sea Salt,
  5. Take Olive Oil, For Confit
  6. Prepare Pinch White Pepper,
  7. Get Black Rice Risotto:
  8. Get 3/4 Cup Alce Nero's Organic Black Rice,
  9. Prepare 1 1/4 Cup Chicken Stock,
  10. Take 1 Red Onion Finely Minced,
  11. Take Pinch Dried Thyme,
  12. Prepare Pinch Sea Salt,
  13. Take Pinch White Pepper,

It's the same nutrient that is found in many purple-colored fruits and vegetables such as blueberries You can also experiment by cooking the black rice pilaf with chicken or vegetable stock instead of water. Forbidden Black Rice is slowly gaining in popularity here in the states and I wanted to share why and give you three easy ways to cook this nutritional powerhouse. If you are curious about what Forbidden Black Rice tastes like, to me it has a nutty, earthy flavor from the bran (outer husk) and a very subtle. 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.

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.

Lay the leg portions on a platter, skin side down. 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. Slow Cooker Chicken Confit: I remember the days when the word "confit" was a rare treat I could only order at a fancy restaurant.

So that’s going to wrap it up with this exceptional food chicken confit black rice recipe. Thank you very much for your time. 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, friends and colleague. Thank you for reading. Go on get cooking!