Chicken Confit Black Rice
Chicken Confit Black Rice

Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, chicken confit black rice. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Chicken Confit Black Rice is one of the most favored of current trending foods on earth. It is simple, it is fast, it tastes yummy. It’s appreciated by millions daily. They’re fine and they look wonderful. Chicken Confit Black Rice is something that I’ve loved my whole life.

I actually was saving this recipe for Singapore's National Day in August, but since Cookpad is having this "Mystery Singaporeans love their chicken rice. But quite frankly, I am never a fan. The Best Chicken Black Rice Recipes on Yummly

To begin with this recipe, we must 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. Prepare Chicken Confit:
  2. Prepare 2 Chicken Thighs Boneless with Skin on,
  3. Make ready 1 TSP Dried Thyme,
  4. Get 1 TBSP Sea Salt,
  5. Prepare Olive Oil, For Confit
  6. Take Pinch White Pepper,
  7. Take Black Rice Risotto:
  8. Prepare 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. Get Pinch Dried Thyme,
  12. Prepare Pinch Sea Salt,
  13. Take Pinch White Pepper,

Did you know that confit can last for several months or years? Therefore, we took this dish to another level! Slow cooked chicken legs in the lard! Confit is the act of preserving or slow-cooking meat in fat.

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.

Our version uses olive oil for an extremely juicy chicken and a nice crispy. Arrange the tomatoes, garlic, shallots Remove from the oven, sprinkle the rice evenly over the vegetables, without stirring them together, and set aside. 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. 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.

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