How to Make Homemade Chicken Confit Black Rice

Hey everyone, it is Drew, welcome to my recipe page. Today, we’re going to make a special 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 will be really delicious.

Chicken Confit Black Rice is one of the most well liked of recent trending meals in the world. It is enjoyed by millions every day. It is simple, it’s quick, it tastes delicious. Chicken Confit Black Rice is something which I have loved my whole life. They’re fine and they look fantastic.

Lay the leg portions on a platter, skin side down. 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. Top the rice with black bean mixture, chicken strips, and Cheddar cheese; garnish with fresh cilantro and dollops of sour cream. 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.

To get started with this particular recipe, we must first prepare a few ingredients. You can have 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. Get 1 TSP Dried Thyme,
4. Take 1 TBSP Sea Salt,
5. Get Olive Oil, For Confit
6. Make ready Pinch White Pepper,
7. Take Black Rice Risotto:
8. Make ready 3/4 Cup Alce Nero's Organic Black Rice,
9. Make ready 1 1/4 Cup Chicken Stock,
10. Take 1 Red Onion Finely Minced,
11. Prepare Pinch Dried Thyme,
12. Prepare Pinch Sea Salt,
13. Make ready Pinch White Pepper,

See more ideas about Chicken confit, Chicken, Confit recipes. This quick and easy chicken pot pie recipe takes only an hour to make, with tender chunks of chicken confit, mushrooms, loads of vegetables and a velvety sauce made with black truffle butter. One of the oldest French methods to prepare and preserve food - confit! Did you know that confit can last for several months or years?

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.

One of the oldest French methods to prepare and preserve food - confit! 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! Under the most interesting sauce made of chocolate, nuts and spice mix - in that.

So that is going to wrap this up with this exceptional food chicken confit black rice recipe. Thanks so much for your time. I’m sure you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!