If you something special for your tea party, this will be a delicious addition in your menu. Try them just once and you will want to have it again and again.
Total time: 1 hour 40 minutes
- Chicken giblets: 2 pounds
- Water: 1 cup
- Salt: 1/2 teaspoon
- Salted water: 4 cups
- White rice (long grain and uncooked): 2 cups
- Parmesan cheese (grated): 2 cups
- Marinara sauce: 1/2 cup
- Bread crumbs (dry): 1/4 cup
- Eggs: 2 large
- Chopped parsley (fresh): 2 tablespoons
- Powdered black pepper and salt to taste
- Bread crumbs (dry) for coating: 1 cup
- Vegetable oil: for frying
Combine water (1 cup), chicken giblets, and salt (1/2 teaspoon) in your pressure cooker and cook for nearly 20 minutes. Grain chicken giblets and keep them aside for almost 10 minutes, chop the giblets in your food processor or with a knife, then set aside. Boil water and rice in one saucepan over a high flame. Decrease heat to medium and cover the pan to let it simmer for almost 20-25 minutes to tender the rice and let it absorb water. Spread rice on one baking sheet and put in the fridge for approximately 5 minutes. Transfer the rice to one large bow. Stir in parmesan cheese, giblets, bread crumbs (1/4 cups), marinara sauce, parsley, eggs, ground pepper, and salt. Cover this bowl with a plastic wrap and put in the fridge for one hour. After one hour, take out this mixture from fridge and make ball-shaped 2-inch croquettes. Roll these croquettes in the breadcrumbs and put on your baking sheet. Heat oil one skillet over medium heat and cook breaded croquettes to make them brown from all sides, for 10 minutes. Transfer fried croquettes to seaving plate lined with two paper towels. Serve with your favorite sauce.