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
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
Method
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.
