Easiest Way to Make Tasty Confit-Style Grilled Chicken Cooking with a Rice Cooker on Low Heat

Confit-Style Grilled Chicken Cooking with a Rice Cooker on Low Heat. Great recipe for Confit-Style Grilled Chicken Cooking with a Rice Cooker on Low Heat. Confit dishes require slow-cooking over a long period of time in oil at a low temperature. This makes the meat tender and makes it easier to preserve.

Just like meat, it needs to rest. While I don't use one, a rice cooker is also a great way to get fabulous rice. Any Asian chef will tell you that having will is as basic as having a stove. You can have Confit-Style Grilled Chicken Cooking with a Rice Cooker on Low Heat using 8 ingredients and 9 steps. Here is how you cook that.

Ingredients of Confit-Style Grilled Chicken Cooking with a Rice Cooker on Low Heat

1. You need 1 of Chicken thigh.
2. You need 3 grams of ☆ Salt.
3. Prepare 1 of ☆ Rosemary.
4. It's 1 of ☆ Thyme.
5. You need 1 dash of ☆ Black pepper.
6. You need 1 of enough to cover the meat Olive oil.
7. It's of Grilled vegetables to garnish.
8. Prepare 1 of Carrots, onions, broccoli, green beans, kabocha squash, or your choice of vegetables.

If you own an Instant Pot, it also has a rice cooker function. This is a great chicken marinade! When grilled, the chicken turns a beautiful caramel color, which makes great presentation. This is my fiance's favorite chicken.

Confit-Style Grilled Chicken Cooking with a Rice Cooker on Low Heat instructions

1. [Preparing the chicken] Chop the chicken in half, then poke several holes into the skin with the tip of a knife. Coat the chicken in the ☆ ingredients, put it in a resealable plastic bag, then let it sit overnight in the refrigerator..
2. Marinating the chicken in oil: Lightly wipe the surface of the chicken with a paper towel, return it to the resealable plastic bag. Pour in the oil, press out the air, then seal the bag..
3. Heat water to a point just before boiling, fill it to the 3 rice cooker cup line, and without closing the lid, let it sit for 10 minutes until the temperature drops to 70℃..
4. Place the plastic bag from Step 2 in the rice cooker, close the lid, then switch the cooker on warming mode, and let it sit for 2 hours..
5. Remove the bag from the rice cooker, then when it cools to the touch, store it in the refrigerator. Let it sit for 1/2 a day. It can keep for up to a week in this state..
6. To grill: Remove the chicken from the refrigerator 30 minutes to 1 hour before cooking and bring to room temperature. Since it is already cooked confit style, you need only cook until the chicken is heated through..
7. In a frying pan heated over medium heat, sauté the chicken skin-side down, fill the rest of the frying pan with your favorite vegetables. If you feel like there isn't enough oil, add more from the confit..
8. Parboil the carrots, broccoli, and other fibrous vegetables before adding them. If using a griddle or casserole pot, you can serve this up piping hot at the table..
9. If you don't have any fresh herbs, substitute with Krazy Salt or mixed dried herbs..

I also cannot recommend cooking this on low, as my attempts to cook the rice on low resulted in wet, mushy rice. Slow Cooker: Do not pound the chicken breasts if cooking in the slow cooker. Stove Top: Cut the chicken into cubes before marinating. Cook the chicken cubes in a large saucepan on the stove top until cooked through. With that said, you can also use a rice cooker to cook both chicken and rice at the same time.