Chicken Confit Black Rice. You can use fat like duck fat, goose fat or you can also use. Lay the leg portions on a platter, skin side down. See more ideas about Chicken confit, Chicken, Confit recipes.
Or mix some shredded chicken confit with buffalo sauce, top with refreshing coleslaw and you've got a sandwich or sliders for lunch.
Confit is the act of preserving or slow-cooking meat in fat.
Our version uses olive oil for an extremely juicy chicken and a nice crispy.
You can cook Chicken Confit Black Rice using 13 ingredients and 12 steps. Here is how you achieve it.
Ingredients of Chicken Confit Black Rice
- It's of Chicken Confit:.
- You need 2 of Chicken Thighs Boneless with Skin on,.
- Prepare 1 TSP of Dried Thyme,.
- Prepare 1 TBSP of Sea Salt,.
- Prepare of Olive Oil, For Confit.
- You need Pinch of White Pepper,.
- Prepare of Black Rice Risotto:.
- It's 3/4 Cup of Alce Nero's Organic Black Rice,.
- Prepare 1 1/4 Cup of Chicken Stock,.
- It's 1 of Red Onion Finely Minced,.
- It's Pinch of Dried Thyme,.
- You need Pinch of Sea Salt,.
- You need Pinch of White Pepper,.
Add black beans, pimentos, remaining spices, and balsamic vinegar. While beans are simmering, bring broth to boil in a pan, add rice. Give chicken stew a Southwestern twist with cumin, beans, and convenient frozen bell peppers and onions. Stir in all remaining ingredients except cheese.
Chicken Confit Black Rice step by step
- 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..
- 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..
- 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.*.
- 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..
- 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..
- 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..
- 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.*.
- Prepare the black rice. Wash the rice with water. Drain, strain and rinse. Wash the rice again with water..
- 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..
- 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..
- 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..
- 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..
Black rice gets its dark color from the antioxidant called anthocyanin. 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. Black rice was a valuable commodity in ancient China as it was grown in very limited quantities. This is why every grain of this crop was seized and consumed by the Chinese royalty and nobility, and its consumption by the common folk was banned. Thus, its alternative name 'forbidden rice' was coined.
