Smoked Chicken Rice Croquette With Chakalaka
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Loading... Ingredients
300ml Milk
200g Spekko Long Grain Parboiled Rice
20g Butter
1 Onion, chopped
1 Smoked chicken breast, shredded
1 Egg
50g Pecorino cheese, grated
Salt and pepper
120g Cornflake crumbs
Olive oil, for frying
For the chakalaka
15ml (1 tbsp) Oil
1 Onion, chopped
2 Green chillies, chopped
3 Cloves garlic
15ml (1 tbsp) Curry powder
1 Green pepper, finely chopped
2 Carrots, finely grated
1 X 410g Can tomato puree
1 Chicken stock pot
2ml (½ tsp) Sugar
Method
1. Bring the milk to the boil. Add the rice, lower the heat and cook for 25 minutes, stirring from time to time.
2. Melt the butter in a frying pan and fry the onion without allowing it to brown. Pour the rice into a mixing bowl. Add the shredded chicken, onion, egg, pecorino and seasoning. Mix well.
3. Roll the mixture into small balls and roll them in crumbs. Keep in the fridge for 30 minutes.
4. Heat the frying oil in a pan. Immerse the rice croquettes in the oil for 2 minutes. The croquettes should be nicely browned. Drain on kitchen paper and serve hot with chakalaka.
5. To make the chakalaka, heat the oil in frying pan over medium heat, add the onion, chilli and garlic and sauté until the onions are soft.
6. Add the curry powder, green pepper and carrots cook for 3 minutes. Add tomato puree, stock and sugar, simmer for 5 minutes or until slightly thickened.