Ingredients1 h 40 m servings 99
- Combine chicken giblets, 1 cup water, and 1/2 teaspoon salt in a pressure cooker; cook for about 20 minutes.
- 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.
Per Serving: 99 calories; 3.2 10.4 6.9 60 140 Full nutrition
ReviewsRead all reviews 7
I followed the recipe as directed with the exception of the meat. I used a mild Italian sausage in place of the giblets. I found the delicious and will make them again.
I will be making these again! I had to make substitutions but this recipe is so versatile you could really just go through your pantry and throw something together. I used jasmine rice and morni...
I did a couple of small tweaks and used corn flake crumbs instead of bread crumbs and used creamy vodka sauce in place of marinara. Still awesome.
These were delicious! Making these croquettes is also the only way to get my picky boyfriend to eat rice.
These were tasty. We are a mostly vegetarian family so, we skipped the giblets but added some flavored tvp crumbles and a small piece of fresh mozzarella to the center of the rice balls. A goo...