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Chicken Tinga Arancini

Yields about 30 arancini
Course Appetizer, Snack
Cuisine Italian, Mexican
Keyword chicken, rice
Total Time 2 hours
Servings 6
Author Christine Ma

Ingredients

Chicken tinga

  • 2 cups canned diced tomatoes
  • 1 canned chipotle plus 1 tablespoon adobo sauce
  • ½ pound boneless skinless chicken breast or thigh
  • ½ onion peeled
  • 2 garlic cloves peeled
  • 1 bay leaf
  • 2 ½ cups water
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

Risotto

  • 2 tablespoons oil
  • ½ onion chopped
  • 2 garlic cloves minced
  • 1 teaspoon oregano
  • ½ teaspoon cumin
  • 1 cup arborio rice
  • 1 cup tomato chipotle sauce
  • 2 cups reserved chicken stock warm
  • 4 ounces fresh mozzarella cut into ½-inch cubes
  • ½ cup all-purpose flour
  • 2 large eggs
  • 1 cup breadcrumbs
  • oil for frying
  • 2 tablespoons grated cotija

Calabrian tomato sauce

  • ½ cup tomato sauce
  • 1 tablespoon Calabrian chile paste

Instructions

  • Combine canned diced tomatoes, chipotle, and adobo sauces in a blender and puree until smooth. Set aside.
  • Place chicken in a medium pot along with onion, garlic, bay leaf, water, salt, and pepper. Bring to a boil, reduce heat to low, and cover the pot. Continue to simmer for 20 minutes or until the internal temperature of the chicken reaches 165 degrees F. Remove chicken and finely chop. Strain broth, discarding onion, garlic, and bay leaf. You should have 2 cups.
  • Combine chopped chicken with half of tomato chipotle sauce, about 1 cup, in a large saute pan. Bring to a simmer over medium heat and continue to simmer for 5 minutes. Season with salt and pepper and set aside.
  • Cook risotto. Heat oil in a heavy-bottom wide saucepot or saucier over medium heat. Add onion and garlic and saute for 5 minutes or until onion is softened and translucent. Add oregano, cumin, and rice, stirring to combine. Saute for 1 minute.
  • Add remaining reserved tomato chipotle sauce, about 1 cup. Bring to a simmer and continue to cook until all of the liquid has been absorbed.
  • Add warm reserved chicken stock in ½ cup increments, allowing liquid to absorb fully before adding more. Continue to add stock until rice is al dente, stirring frequently. It should take 2–3 minutes for each addition to be absorbed; if things are moving faster than this, reduce heat to medium-low.
  • Remove chicken from sauce with a slotted spoon and add to risotto, stirring to combine. Season risotto with salt and pepper.
  • Line a baking sheet with parchment paper and spread risotto in an even layer. Cover with plastic wrap directly touching the surface to prevent skin from forming. Chill in the refrigerator for at least 1 hour or overnight.
  • Meanwhile, make Calabrian chile tomato sauce. Combine Calabrian chile paste with tomato sauce in a small saucepot. Bring to a simmer over medium heat and continue to cook for 5 minutes, stirring frequently. Remove from heat and set aside.
  • Divide risotto into 30 portions. Shape each portion into a ball, insert a mozzarella cube in the center, and cover the cheese completely to form a ball. Repeat with the remaining cheese and risotto.
  • Heat frying oil to 350 degrees F.
  • Set up a breading station. Put flour in one bowl, beat eggs in another bowl, and fill the third bowl with breadcrumbs. Dredge the arancini in flour, followed by egg, and breadcrumbs.
  • Carefully drop arancini in oil and fry until golden brown, about 5 minutes. Remove arancini with a slotted spoon and drain excess oil on paper-towel-lined plates. Repeat with the remaining arancini.
  • Sprinkle grated cotija on top of chicken tinga arancini and serve with Calabrian chile tomato sauce.

Notes

The risotto can be cooked and chilled in the refrigerator for up to 3 days.
The Calabrian chile tomato sauce can be prepared up to 3 days in advance.