Chicken Tinga Arancini

Chicken Tinga Arancini is a bold fusion of Italian and Mexican cuisines, blending the crispy, golden goodness of classic arancini with the smoky, spicy flavors of chicken tinga. These fried rice balls, filled with tender shredded chicken and melty cheese, are perfect as appetizers or a standout party snack, served with zesty dipping sauces.

Ingredients

For the Rice:

• 2 cups Arborio rice
• 4 cups chicken or vegetable broth
• 1/4 cup grated Parmesan cheese
• 2 tbsp unsalted butter
• Salt and pepper to taste

For the Chicken Tinga Filling:

• 1 cup cooked and shredded chicken
• 1/2 cup tomato sauce
• 2 tbsp chipotle peppers in adobo sauce, minced
• 1 small onion, finely diced
• 1 clove garlic, minced
• 1 tsp smoked paprika
• 1 tsp cumin
• 1 tbsp olive oil
• Salt and pepper to taste
• 1/2 cup shredded mozzarella or Oaxaca cheese

For Coating:

• 1 cup all-purpose flour
• 2 large eggs, beaten
• 1 1/2 cups breadcrumbs
• Vegetable oil for frying

Directions

Step 1: Prepare the Rice

1. In a medium pot, bring the chicken or vegetable broth to a boil. Add the Arborio rice and reduce the heat to a simmer. Cook until the liquid is absorbed and the rice is tender, about 18–20 minutes.
2. Stir in the Parmesan cheese, butter, salt, and pepper. Let the rice cool completely. You can refrigerate it for easier handling.

Step 2: Make the Chicken Tinga Filling

1. Heat olive oil in a pan over medium heat. Add the diced onion and garlic, and sauté until fragrant and translucent.
2. Stir in the tomato sauce, chipotle peppers, smoked paprika, cumin, salt, and pepper. Simmer for 5 minutes.
3. Add the shredded chicken, stirring until well coated. Cook for another 2–3 minutes. Let cool slightly and mix in the shredded cheese.

Step 3: Assemble the Arancini

1. Take a small handful of the cooled rice and flatten it in your palm.
2. Place a spoonful of the chicken tinga mixture in the center.
3. Enclose the filling with more rice, forming a ball about the size of a golf ball. Repeat with the remaining rice and filling.

Step 4: Coat the Arancini

1. Roll each rice ball in flour, then dip it into the beaten eggs, and finally coat it with breadcrumbs.
2. Place the coated rice balls on a tray and let them rest for 10–15 minutes to set.

Step 5: Fry the Arancini

1. Heat vegetable oil in a deep pan or fryer to 350°F (175°C).
2. Fry the rice balls in batches, turning occasionally, until golden brown and crispy, about 3–4 minutes.
3. Drain on paper towels.

Step 6: Serve

1. Serve the Chicken Tinga Arancini warm with guacamole, sour cream, or a chipotle aioli for dipping.
2. Garnish with fresh cilantro or a sprinkle of paprika for an extra pop of flavor.

Enjoy the smoky, cheesy goodness of these Chicken Tinga Arancini, a perfect blend of Italian comfort and Mexican spice!