Pesto Chicken Arancini

15 INGREDIENTS • 8 STEPS • 1HR 50MINS

Pesto Chicken Arancini

Recipe

When it comes to street food, it doesn't get much better than arancini. This Pesto Chicken Arancini is incredible, with so much texture and flavor!

When it comes to street food, it doesn't get much better than arancini. This Pesto Chicken Arancini is incredible, with so much texture and flavor!

Jeanie and Lulu's Kitchen

Welcome to Jeanie and Lulu’s Kitchen, a love letter to my two incredible grandmothers, both of whom I think about every time I’m in the kitchen.

http://jeanieandluluskitchen.com/

1HR 50MINS

Total Time

$1.25

Cost Per Serving

Ingredients

Servings

12

us / metric

185 g

Day Old White Rice

3 cups cooked rice per 12 servings

1 dash

455 g

1

Onion

diced small

2 pinches

Salt, divided

2 pinches

Ground Black Pepper, divided

4 Tbsp

Basil Pesto, divided

1/2 tsp

1/2 tsp

1/2 tsp

Garlic Powder

4

Eggs, divided

90 g

Freshly Grated Parmesan Cheese

185 g

All-Purpose Flour

135 g

Seasoned Breadcrumbs

as needed

Canola Oil

for frying

Nutrition Per Serving

VIEW ALL

Calories

283

Fat

9.0 g

Protein

15.9 g

Carbs

34.2 g

Jeanie and Lulu's Kitchen

Welcome to Jeanie and Lulu’s Kitchen, a love letter to my two incredible grandmothers, both of whom I think about every time I’m in the kitchen.

http://jeanieandluluskitchen.com/

Author's Notes

Yields 18 arancini.

Cooking Instructions

Hide images

step 1

Heat the Olive Oil (1 dash) in a large skillet. Brown the Ground Chicken (455 g) in it for a few minutes.

step 2

Add the Onion (1), Salt (1 pinch), Ground Black Pepper (1 pinch), Basil Pesto (1 Tbsp), Dried Parsley (1/2 tsp), Dried Basil (1/2 tsp), and Garlic Powder (1/2 tsp). Let it all cook together for a few minutes until the liquid has cooked off and the pan is dry. Set it aside to cool.

step 2 Add the Onion (1), Salt (1 pinch), Ground Black Pepper (1 pinch), Basil Pesto (1 Tbsp), Dried Parsley (1/2 tsp), Dried Basil (1/2 tsp), and Garlic Powder (1/2 tsp). Let it all cook together for a few minutes until the liquid has cooked off and the pan is dry. Set it aside to cool.

step 3

Combine the cooked White Rice (185 g), cooled chicken mixture, Salt (1 pinch), Ground Black Pepper (1 pinch), Basil Pesto (3 Tbsp), Eggs (2), and Parmesan Cheese (90 g). Stir it all together thoroughly until it really sticks together well and almost forms a dough.

step 3 Combine the cooked White Rice (185 g), cooled chicken mixture, Salt (1 pinch), Ground Black Pepper (1 pinch), Basil Pesto (3 Tbsp), Eggs (2), and Parmesan Cheese (90 g). Stir it all together thoroughly until it really sticks together well and almost forms a dough.

step 4

Set up a breading line with the All-Purpose Flour (185 g) in the first bowl, the Eggs (2) whisked together in the second bowl, and the Seasoned Breadcrumbs (135 g) in the third bowl, followed by a large plate or platter to hold the breaded arancini.

step 5

Make little balls of the rice mixture the size of your palm and put each one through the breading procedure with the flour first, then the eggs, then the breadcrumbs. When you've breaded all of your arancini, set the platter in the fridge for an hour to set.

step 5 Make little balls of the rice mixture the size of your palm and put each one through the breading procedure with the flour first, then the eggs, then the breadcrumbs. When you've breaded all of your arancini, set the platter in the fridge for an hour to set.

step 6

Once the chilling time is almost up, fill a pot with 4-inches of Canola Oil (as needed) and heat it up over medium-high heat. Set a deep-fry thermometer in to monitor the heat and make sure it gets to and stays around 350 degrees F (180 degrees C).

step 7

Fry the arancini in batches of 6, with each batch taking about 3-4 minutes. They should get completely crisp and golden. Transfer them with a slotted spoon to a paper towel-lined plate as you fry them so the grease drains.

step 8

Serve hot immediately and enjoy!

step 8 Serve hot immediately and enjoy!

0 Saved

top