- 2 pounds chicken giblets
- 1 cup water
- 1/2 teaspoon salt
- 4 cups salted water
- 2 cups long grain white rice, uncooked
- 2 cups grated Parmesan cheese
- 1/2 cup marinara sauce
- 1/4 cup dry bread crumbs
- 2 large eggs
- 2 tablespoons chopped fresh parsley
- salt and freshly ground black pepper to taste
- 1 cup dry bread crumbs for coating
- vegetable oil for frying
- Combine chicken giblets, 1 cup water, and 1/2 teaspoon salt in a pressure cooker; cook for about 20 minutes.
- Drain giblets and let cool, about 10 minutes. Chop giblets in a food processor or by hand; set aside.
- Bring rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes.
- Spread cooked rice onto a baking sheet to cool, about 5 minutes. Transfer rice to a large bowl.
- Mix in giblets, grated Parmesan cheese, marinara sauce, 1/4 cup bread crumbs, eggs, parsley, salt, and ground pepper. Cover with plastic wrap and refrigerate for 1 hour.
- Remove rice and giblet mixture from refrigerator and form 2-inch, football shaped croquettes. Roll croquettes in bread crumbs and place on a baking sheet.
- Heat oil in a large skillet over medium-high heat; cook breaded croquettes until browned on all sides, about 10 minutes. Transfer to a plate lined with paper towels to absorb excess oil.