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Chicken Confit Black Rice
Chicken Confit Black Rice

Before you jump to Chicken Confit Black Rice recipe, you may want to read this short interesting healthy tips about Your State Of Health Can Be Effected By The Foods You Decide To Consume.

With regards to the foods that you eat, you will find that your overall health can be effected either positively or perhaps negatively. Its also wise to understand that there are foods that you’ll need to avoid at all costs and that would be most food you find at the fast food chain restaurants. The foods that you will get from these fast food places are generally foods that are incredibly unhealthy, loaded with fat and generally have little to no nourishment. On this page we are going to be going over foods that you should be eating that can help you remain healthy.

Citrus fruit will be one of the better things that you could have for your desserts, as opposed to having a piece of cake or perhaps ice cream. Along with vitamin C, you will find that there are many other health benefits that you will find in these types of fruits. You may also want to mix a couple of things like orange sections, shredded coconut mixed with a teaspoon of honey.

By simply following some of the suggestions above you will find that you’ll be living a healthier life. Also if you cut out all the unhealthy food that you should not be eating anyway, you might find that you could end up living a longer life.

We hope you got benefit from reading it, now let’s go back to chicken confit black rice recipe. 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. Take Chicken Confit:
  2. You need 2 Chicken Thighs Boneless with Skin on,
  3. Provide 1 TSP Dried Thyme,
  4. You need 1 TBSP Sea Salt,
  5. Take Olive Oil, For Confit
  6. Provide Pinch White Pepper,
  7. Prepare Black Rice Risotto:
  8. Provide 3/4 Cup Alce Nero's Organic Black Rice,
  9. Provide 1 1/4 Cup Chicken Stock,
  10. Get 1 Red Onion Finely Minced,
  11. You need Pinch Dried Thyme,
  12. You need Pinch Sea Salt,
  13. Provide Pinch White Pepper,
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.

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