Rice croquettes with chicken filling
6 servings
40 minutes
Rice croquettes with chicken filling are a refined dish of Italian cuisine that embodies the rich traditions of the Mediterranean. Their roots trace back to Sicilian arancini, originally made by farmers from leftover risotto. The crispy golden crust hides a tender, aromatic filling of chicken meat, tomatoes, and spices, creating a harmonious blend of flavors. Saffron gives the rice a subtle warm hue, while white wine adds depth to the aroma. An ideal choice for festive tables or cozy family evenings, these croquettes can be served with sauces ranging from classic tomato to creamy ones. They are made with love and carry the spirit of home comfort, bringing joy to everyone who tries them.
1
Boil the rice.
- Rice: 250 g
2
Chop the onion and sauté until golden in vegetable oil. Add rice and cook for 1 minute. Then pour in the wine and cook until the liquid evaporates. Add vegetable broth, add saffron, and cook for 20 minutes.
- Onion: 1 head
- Refined oil: 1 l
- Rice: 250 g
- White wine: 200 ml
- Vegetable broth: 1 l
- Saffron: pinch
3
Mix the rice mass with cheese and butter.
- Grated cheese: 100 g
- Butter: 50 g
4
Chop the chicken meat, mix it with onion, and fry in vegetable oil. Add chopped tomatoes, 1 tbsp of wine, salt, and pepper, and cook for 30 minutes.
- Chicken: 100 g
- Onion: 1 head
- Refined oil: 1 l
- Tomatoes: 3 pieces
- White wine: 200 ml
- Salt: to taste
- Ground black pepper: to taste
5
Make small balls from rice, create a hollow and fill with filling. Roll the balls in flour, then in beaten egg and breadcrumbs.
- Rice: 250 g
- Wheat flour: 30 g
- Chicken egg: 3 pieces
- Breadcrumbs: 3 tablespoons
6
Fry the croquettes in a large amount of vegetable oil and drain on paper towels.
- Refined oil: 1 l
