Rating: 4.5 stars
11 Ratings
  • 5 star values: 8
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

I'd like to thank Aunt Angela and Uncle Bill for sharing their recipe, and I hope you can give it a try soon. It would be a great addition to any party menu.

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Read the full recipe after the video.

Recipe Summary

prep:
50 mins
cook:
50 mins
total:
1 hr 40 mins
Servings:
40
Yield:
40 croquettes
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Ingredients

40
Original recipe yields 40 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine chicken giblets, 1 cup water, and 1/2 teaspoon salt in a pressure cooker; cook for about 20 minutes.

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  • Drain giblets and let cool, about 10 minutes. Chop giblets in a food processor or by hand; set aside.

  • Bring rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes.

  • Spread cooked rice onto a baking sheet to cool, about 5 minutes. Transfer rice to a large bowl.

  • Mix in giblets, grated Parmesan cheese, marinara sauce, 1/4 cup bread crumbs, eggs, parsley, salt, and ground pepper. Cover with plastic wrap and refrigerate for 1 hour.

  • Remove rice and giblet mixture from refrigerator and form 2-inch, football shaped croquettes. Roll croquettes in bread crumbs and place on a baking sheet.

  • Heat oil in a large skillet over medium-high heat; cook breaded croquettes until browned on all sides, about 10 minutes. Transfer to a plate lined with paper towels to absorb excess oil.

Cook's Note:

Instead of using pressure cooker, you can simmer the giblets in a saucepan until tender.

Nutrition Facts

99 calories; protein 6.9g; carbohydrates 10.4g; fat 3.2g; cholesterol 60.1mg; sodium 139.8mg. Full Nutrition
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