Chicken Rice Balls

Preparation Time: 15 minutes
Cooking Time: 50 minutes
Difficulty: 1
Spiciness: 0
Number of Servings: 4

A quick-to-prepare dish that will delight all family members. Serve it with a large bowl of salad, and you have an excellent weekday lunch.

Peel and wash the onion and carrot, then cut them in half lengthwise. Pour the broth into a small pot and place it on the stove. Add the chicken breasts, carrot, and onion, and bring the contents to a boil. If necessary, add a little salt and pepper. Cook for about 20 minutes, adding the frozen peas during the last 10 minutes.
Rinse the rice thoroughly under running water and drain it. Strain the contents of the pot and pour the liquid back into the pot. Finely chop the chicken and carrot, and discard the onion. Add the rice to the pot with the strained liquid and cook it slowly over low heat for about 15 minutes, allowing the grains to swell and soften. If needed, add a bit more liquid (water or broth). Stir in the butter and let it cool.
Mix the cooled rice with a whole egg and egg yolk, the chopped meat, and vegetables (carrot, peas). Finally, add enough breadcrumbs to form a compact mixture, and with wet hands, shape it into thicker balls.
Heat oil in a deep pan, making sure it’s not too hot. Add the balls and fry them until golden brown on both sides. Once cooked, place them on a plate lined with paper towels. Serve warm with a bowl of salad.