Chicken Fajita Arancini

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SERVES

4-6 people people

TIME

1 hour 30 mins

INGREDIENTS

  • 2 chicken breasts, cooked and shredded
  • 1 onion, diced
  • 1 red peppers, diced
  • 2 cloves of garlic, chopped
  • 3 tbsp fajita seasoning
  • 220g arborio risotto rice
  • 1l chicken stock
  • 60g cheddar, grated
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 2 tbsp chopped jalapeños
  • Juice of 1/2 lime
  • 1 ball of mozzarella, chopped into 2cm chunks
  • 200g flour
  • 2 eggs
  • 200g panko breadcrumbs
  • vegetable oil, to deep fry

Amp up your fajita night with this twist on a classic. Delicious spicy chicken rice is stuffed with mozzarella and deep fried until crisp and golden with an oozy cheesy middle - oooooooooh.

Directions

 

  1. Sweat onions over a low-medium heat until soft, then add red peppers and cook for 2 mins. Add garlic and fajita mix, cook for 2 mins then throw in the rice. Toast for 2 mins, then turn down the heat to low.
  2. Add the stock to the rice a ladle at a time, stirring until it is all absorbed before adding the next one. Do this until you have run out of stock, about 20 mins.
  3. Once the rice is tender, add the shredded chicken, cheese and jalapenos. Add 1/2 tsp salt and 1/2 tsp pepper.
  4. Spread the risotto on a tray and put in the freezer to cool for half an hour.
  5. Get a chunk of risotto rice and flatten it into a disc in your hand. Put a ball of mozzarella in the middle and encase with the rice. Place on a tray lined with baking paper, then pop in the freezer until firm to touch.
  6. Dip each ball in the flour, the egg, and then the panko breadcrumbs. Place on a tray lined with baking parchment.
  7. Fill a large, sturdy pan a third of the way with vegetable oil. Heat the oil to 170 degrees, then gently place in the arancini, about 3 at a time.
  8. Fry for 2-3 mins until they are crisp and golden. Serve immediately with a sour cream dip.