How to make Chicken Stuffed Arancini - Rice balls stuffed with flavourful chicken mince mixture and baked.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Chicken mince (चिकन कीमा), Butter (मक्खन )

Cuisine : Italian

Course : Snacks and Starters

Chicken Stuffed Arancini Recipe Card

Chicken Stuffed Arancini

Hindi: murgh
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.

For more recipes related to Chicken Stuffed Arancini checkout Chicken Gold Coin, Chicken Cutlet, Chicken Momos, Chicken Burger . You can also find more Snacks and Starters recipes like Dal Sabudana(sago khichdi), Homestyle Potato Chips, Bread Chaat, Parmesan Potatoes.

Prep Time : 16-20 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Chicken Stuffed Arancini Recipe

  • Chicken mince 250 grams

  • Butter 1 tablespoon

  • Olive oil ½ tablespoon

  • Garlic chopped 1 tablespoon

  • Onion finely chopped 1 medium

  • Arborio rice 1 cup

  • White wine vinegar ½ cup

  • saffron strands a pinch

  • Chicken stock 2 cup

  • Mozzarella cheese grated ½ cup

  • Salt to taste

  • Crushed black peppercorns to taste

  • Thyme sprigs 1-2

  • Refined flour (maida) ¼ cup

  • Parmesan cheese powder 1 tablespoon

  • Oil for greasing

  • Bread crumbs for coating


Step 1

Heat butter in a non-stick pan. Add olive oil and garlic and sauté for 30 seconds. Add onion and sauté till translucent.

Step 2

Add rice, mix and cook for 1 minute. Add white wine vinegar, mix and cook for 1 minute.

Step 3

Add saffron and mix. Add stock, mix and cook till rice is done.

Step 4

Take chicken in a bowl. Add mozzarella cheese, salt, crushed peppercorns and torn thyme sprigs and mix well. Set aside.

Step 5

Take flour in another bowl. Add some water and mix well to make semi-thick slurry.

Step 6

Add salt, crushed peppercorns and parmesan cheese to cooked rice and mix well. Transfer on a plate and cool.

Step 7

Preheat oven to 180° C.

Step 8

Grease palms with some oil. Divide the rice mixture into equal portions. Take each portion, lightly flatten, put a spoonful of chicken mixture in the center, cover and shape into balls.

Step 9

Dip each ball in slurry, coat with breadcrumbs and repeat the process again. Transfer on a baking tray.

Step 10

Put the baking tray in preheated oven and bake for 12-15 minutes.

Step 11

Serve hot.