Molinos - Chicken and rice meatballs
Chicken and rice meatballs
Rice recipes

Chicken and rice meatballs

Chicken and rice meatballs


2 chicken breasts

1 cup Gallo THASMIN rice

1 chopped onion

1 tsp. minced garlic

2 Tbsp. chopped parsley

1 Tbsp. lemon zest

3 cups stock



Olive oil

For the sauce:






Tip the Gallo Thasmin rice into a pan and pour 2 cm of water above the level of the rice.  Sprinkle with spoonful of salt, cover with the lid, and cook over heat for about 20 minutes or until the rice is slightly cooked,

Remove the lid and let the rice stand for 10 minutes.

Stir in a bowl the chopped or minced chicken and add the rice, the sliced onion, the garlic, the parsley, and the lemon zest. Season with salt and pepper and mix very well until the meat turns a little gummy and makes it easier the preparation of the meatballs.

Mold little meatballs of 6cm of diameter and place in a tray. Set aside in the fridge for 30 minutes.

Stir in a deep skillet a drop of olive oil, and stir fry the meatballs in all sides.

Then add the stock and finish the cooking. Let the preparation cool down in the cooking water and then strain.

To prepare the sauce, mix the yogurt, the mustard and the dill, season with salt and finish with pinch of grinded pepper.

Serve the meatballs with sauce and a toasted focaccia.