Preparation time: 15 minutes
Cooking time: 10 minutes
difficulty: Bassa
CHICKEN AND RICE CROQUETTES RECIPE
A nice, crispy, golden, and spicy-scented spit-roasted chicken, perfect to savor and enjoy: what could be better? But if all the chicken is excellent, sometimes... the chest it may result dry and fibrous. Here, then, is a recipe to avoid wasting the chicken breast and recycle it, creating a delicious and tasty recipe suitable for the whole family: Thai rice croquettes with chicken and sunflower seeds.
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Chicken Rice Croquettes Recipe
The recipe involves recycling the dry chicken breast but also of the Thai rice I boiled it to accompany the rotisserie chicken: a recipe that truly aims to waste absolutely nothing left in the kitchen. The boiled rice is rehydrated and flavored in a sauce made with spring onions, extra virgin olive oil, and turmeric which will color the rice and give it an excellent fragrance. The rice is also enriched with sunflower seeds which, in addition to creating a pleasant contrast of crunchy taste, will give a unique and original flavor.
The dough for making croquettes is made by mixing rice and pureed chicken along with the rest of the ingredients. Its consistency must be firm enough to form the croquettes. But it must also be soft so that our croquettes remain soft on the inside and nice and golden and crunchy on the outside. If you have a piece of Sardinian or Tuscan pecorino cheese or some other slightly older and hardened cheese in the fridge, don't waste it; grate it and use it in place of the Grana Padano.
CHICKEN, THAI RICE, AND SUNFLOWER SEED CROQUETTES RECIPE
Serve the Chicken nuggets, Thai rice and sunflower seeds As a second course or as a main dish, served with slices of fresh, homemade bread. If you have leftover bread from the day before, cut it into slices, toast them lightly, and rub them with a little olive oil. garlicThen season them with purple salt, pink pepper, and a drizzle of extra virgin olive oil, and serve them with the Thai rice, chicken, and sunflower seed croquettes. You can enjoy these fragrant and delicious croquettes hot, warm, or cold, accompanied by a fresh mixed seasonal salad dressed with a citrusy dressing.
Ingredients
(for 2-3 people)
- 150g cooked chicken breast
- 150g of boiled Thai rice
- 4 tablespoons of grated Parmesan cheese
- 3 teaspoons sunflower seeds
- 2 eggs
- 1 generous teaspoon of turmeric powder
- purple salt to taste
- 1 tablespoon chopped basil
- 1 fresh spring onion
- 1 tablespoon extra virgin olive oil
- Breadcrumbs to taste
- Oil for frying qb
Preparation
Slice the spring onion and place it in a non-stick pan with the extra virgin olive oil.
Let it wilt gently and then add the turmeric powder.
Mix well over low heat until it dissolves into the seasoning.
Then add the boiled Thai rice and sunflower seeds.
Stir, always keeping the heat low, and let the flavors simmer for a few minutes, blending all the ingredients together. Finally, turn off the heat and let it cool.
Meanwhile, cut the chicken breast into pieces.
Put it in a blender.
Blend well until you obtain a very fine mixture.
Crack the eggs into a large bowl. Season with purple salt and add the grated Grana Padano.
Whisk the ingredients together and add the finely chopped basil. Mix well and then add the blended chicken breast.
Add it to the eggs and add the rice.
Mix all the ingredients until you obtain a smooth, consistent but soft mixture.
Take a little of the mixture and shape it into a croquette by rolling it between the palms of your hands. Then roll it well in the breadcrumbs.
Continue like this until you run out of ingredients.
Pour the frying oil into a non-stick pan, heat it, and then dip the croquettes in a few at a time.
Brown them on one side, then turn them over gently and fry them until golden brown on the other side.
Remove them from the pan and transfer them to a plate lined with kitchen paper to absorb the excess grease.
Finally, arrange them in full view on a plate, garnish with fresh basil leaves and serve.
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