Naples Style Rice Croquettes (Arancini)

Name: Naples Style Rice Croquettes (Arancini)
Yield: 2 servings
Cuisine: American
Ingredients: 350 grams Plain cooked rice; 50 grams Chicken thigh meat; 4 Green beans; 1/4 Onion; 1/4 Carrot; 1 Soup stock cube; 3 tbsp White wine; 1 Tomato ketchup; 1 slice Easy melting cheese; 1 Plain flour; 1 Egg; 1 Panko; 200 grams Canned tomatoes; 1 clove Garlic; 1 Bay leaf

cookpad.japan @cookpad_jp

I tried to remember the rice croquettes I tasted at an Italian restaurant and made this.

Chill the rice in the refrigerator to cool before deep frying. Make the tomato sauce while chilling the rice. For 2 servings. Recipe by Sakata fuufu

I tried to remember the rice croquettes I tasted at an Italian restaurant and made this.

Chill the rice in the refrigerator to cool before deep frying. Make the tomato sauce while chilling the rice. For 2 servings. Recipe by Sakata fuufu

cookpad.japan @cookpad_jp

I tried to remember the rice croquettes I tasted at an Italian restaurant and made this.

Chill the rice in the refrigerator to cool before deep frying. Make the tomato sauce while chilling the rice. For 2 servings. Recipe by Sakata fuufu

I tried to remember the rice croquettes I tasted at an Italian restaurant and made this.

Chill the rice in the refrigerator to cool before deep frying. Make the tomato sauce while chilling the rice. For 2 servings. Recipe by Sakata fuufu

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Ingredients

2 servings

350 gramsPlain cooked rice
50 gramsChicken thigh meat
4Green beans
1/4Onion
1/4Carrot
1Soup stock cube
3 tbspWhite wine
1Tomato ketchup
1 sliceEasy melting cheese
1Plain flour
1Egg
1Panko
200 gramsCanned tomatoes
1 cloveGarlic
1Bay leaf

Saved

Steps

1

Mince onion, carrot and green bean into 5mm cubes.
2

Heat a pan with olive oil and saute the chicken and the vegetables.
3

Dissolve the soup stock cube in 50ml hot water. Add the half of soup stock to the pan.
4

Add the rice. Add tomato ketchup and white wine, and season with salt and pepper.
5

Transfer to a bowl and let it rest in the refrigerator for a while.
6

Slowly heat a pan with sliced garlic and olive oil over low heat.
7

Add the canned tomato, the rest of the soup stock (the remaining from step 3), bay leaf, and simmer. Season with salt and pepper.
8

Make round rice balls with the rice from step 5. Tear the cheese and stuff in the center of the rice ball.
9

Coat it in the order of flour, egg, and panko.
10

Put in the oil slowly one by one. The inside is already cooked so deep fry on high heat to brown.
11

When the surface is golden brown, transfer to a serving plate.
12

Pour on the sauce from Step 7 and it's done!!