Hello friends this time we will write Easiest Way to Cook Tasty Chicken Confit Black Rice easy to follow.

Chicken Confit Black Rice

For parents who now are want to try make delicious foods that are without complicated, please you can try some of these simple dishes. In addition to the easysimple obtainable ingredients, you can also easy apply it, especially for you who are still beginners.

Brother can make Chicken Confit Black Rice use 13 ingredients that are easy to get:

Seasoning Chicken Confit Black Rice as follows:

You need of Chicken Confit:.
Provide 2 of Chicken Thighs Boneless with Skin on,.
Prepare 1 TSP of Dried Thyme,.
Take 1 TBSP of Sea Salt,.
Take of Olive Oil, For Confit.
You need Pinch of White Pepper,.
You need of Black Rice Risotto:.
You need 3/4 Cup of Alce Nero's Organic Black Rice,.
Provide 1 1/4 Cup of Chicken Stock,.
Prepare 1 of Red Onion Finely Minced,.
Provide Pinch of Dried Thyme,.
Prepare Pinch of Sea Salt,.
You need Pinch of White Pepper,.

According to all people, cooking is indeed things which is quite simple. Apart from being like cooking and having talent to cook quite well, they are also clever in combining each dish so that it becomes food that is delicious. But there are those who can’t get cook, so they have to search and look at easy recipes to follow.

Steps create Chicken Confit Black Rice

After all the ingredients are ready, here are 12 how-to guides how to make them.

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..

While making many get failures, here are a few how-tos you need to pay attention to. There are various ways that need to be considered, such as selecting raw materials. The ingredients used must be good quality and still fresh. cook utensils and spices must be select clean. For more details, please see tips cook Chicken Confit Black Rice so that get maximum results.

Tips

Work in the kitchen that is usual done by everyone, but not everyone has cleverness in cooking. Some things we need to pay attention to when cooking produces processed results that are special, what are those?

Selection ingredients Chicken Confit:, Chicken Thighs Boneless with Skin on,, Dried Thyme,, Sea Salt,, Olive Oil, For Confit, White Pepper,, Black Rice Risotto:, Alce Nero's Organic Black Rice,, Chicken Stock,, Red Onion Finely Minced,, Dried Thyme,, Sea Salt,, White Pepper,, will affect the cooking results. Election as many as 13 fresh ingredients will be very good because the reserves nutrition is still very good.
Utensils the cook used must also match what is being cooked. And it must be noted that the cleanliness of the cooking utensil does not affect the taste and nutritional content.
How to make Chicken Confit Black Rice, includes what ingredients must be processed first and when to add the spices. Watch the steps. First 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.. Then, 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.. Next, 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.. Then, 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.. Remember, 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.. Dont forget, 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.. After that, 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.. Remember, Prepare the black rice. Wash the rice with water.Drain, strain and rinse.Wash the rice again with water.. Next, 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.. Next, 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.. Then, 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.. Dont forget, 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.. Next, This recipe consists of 12 steps. This is done in order to produce processed which has nutritional quality and aroma dishes are maintained without reducing the delicacy of the dishes. You already know what you need to pay attention to when cooking, right? Try to use and choose the right food ingredients and follow how to make Chicken Confit Black Rice correctly. Good luck … !!!