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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 Green Living In The Cooking area Will Save You Dollars.

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While it may not taste as good, preparing food in the microwave rather than in the oven will save you a packet of money. Perhaps the realization that an oven utilizes 75% more energy will motivate you to use the microwave more. Countertop appliances can boil water or steam vegetables more quickly than your stove, and use a lot less electricity. You might reckon that you save energy by washing your dishes by hand, but that is definitely not true. A dishwasher is especially economical when it’s full before a cycle is going. By cool drying or air drying the dishes as opposed to heat drying them, you can add to the amount of money you save.

As you can see, there are plenty of little things that you can do to save energy, and also save money, in the kitchen alone. It is reasonably straightforward to live green, of course. A lot of it really is merely utilizing common sense.

We hope you got benefit from reading it, now let’s go back to chicken confit black rice recipe. To make chicken confit black rice you only need 13 ingredients and 12 steps. Here is how you do that.

The ingredients needed to make Chicken Confit Black Rice:
  1. Take Chicken Confit:
  2. Provide 2 Chicken Thighs Boneless with Skin on,
  3. You need 1 TSP Dried Thyme,
  4. Prepare 1 TBSP Sea Salt,
  5. Get Olive Oil, For Confit
  6. Prepare Pinch White Pepper,
  7. You need Black Rice Risotto:
  8. Take 3/4 Cup Alce Nero's Organic Black Rice,
  9. You need 1 1/4 Cup Chicken Stock,
  10. Get 1 Red Onion Finely Minced,
  11. You need Pinch Dried Thyme,
  12. Take Pinch Sea Salt,
  13. Use Pinch White Pepper,
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.

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