Rice timbale with chicken is one of those dishes that remind me of my childhood.
The recipe I’m proposing is my mother’s, and by following it, you’ll get a delicious timbale, with a slightly rosy color and tender chicken fillets inside.
Perfect for Sunday lunch, it will impress your relatives and friends.
Containing a good amount of chicken, cheese, and also eggs, it can be served as a complete meal for the family. Moreover, it tastes even better the next day.
With one preparation, you can solve both first and second courses for two different days, a great deal, right? I therefore recommend you do as I do and always prepare a little extra.
- Difficulty: Easy
- Preparation time: 30 Minutes
- Portions: 8
- Cooking methods: Baking
- Cuisine: Italian
- Energy 680.40 (Kcal)
- Carbohydrates 70.30 (g) of which sugars 4.51 (g)
- Proteins 33.25 (g)
- Fat 28.82 (g) of which saturated 15.92 (g)of which unsaturated 11.62 (g)
- Fibers 1.74 (g)
- Sodium 1,552.27 (mg)
Indicative values for a portion of 477 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 6.3 cups chicken broth
- 3 cups rice (for risotto)
- 14 oz chicken (pulp from chicken cooked in broth, obtained by separating from the bone of a total of 700 g cooked chicken)
- 1.5 cups Grana Padano DOP (grated)
- 5.3 oz cheese (soft and mild)
- 2 slices of cheese (optional)
- béchamel (homemade with 500 ml milk or broth)
- 2 eggs
- to taste salt
- 1 egg
- 1 egg yolk
- 1 teaspoon Grana Padano DOP (grated)
- 1 pinch salt
- 1 pinch pepper
Tools
- Pan wide (diam. 11 inches)
- Baking dish 12 x 9.8 inches
Preparation
To prepare the rice timbale with chicken, first boil the eggs for about 7-8 minutes.
Then stop the cooking by immersing them in cold water.
Put the broth on the stove in a wide pan (for the recipe click here) together with the rice and cook stirring as little as possible.
Adjust salt. Meanwhile, extract the pulp from the chicken previously cooked in the broth.
Cut this pulp into small fillets.
When the rice is al dente, add half of the chicken (leaving the other half aside for the central filling), stir and turn off the heat.
The rice should have absorbed the broth.
Add half of the béchamel (for homemade, click here following the same proportions) and plenty of grated Grana Padano (100 grams).
In a rectangular baking dish, pour half of the hot rice, press it slightly to compact it, and place the two boiled eggs sliced with an egg slicer and the cheese cubes on top.
Add the reserved chicken, the remaining béchamel, the remaining Grana Padano, and, for those who want to do as I do, also two slices of cheese cut into pieces.
Make another layer of rice, compact it, and cover the surface with an egg and a yolk beaten with a teaspoon of Grana Padano, a pinch of salt, and a grind of black pepper.
Bake at 392°F (200°C) in static mode, in the center of the oven for about 20 minutes.
When bubbles appear on the surface, lower to 356°F (180°C) and continue baking for another 15/20 minutes.
If at the end of cooking the surface looks too pale, turn on the grill function for a few minutes and wait for it to brown.
Conversely, if it starts to darken before the cooking is complete, protect the surface with a sheet of parchment paper topped with an aluminum foil.
The rice timbale with chicken is now ready. Wait for the rice to cool slightly before slicing.
Storage
In the fridge, well sealed, for 3 days.
In the fridge, well sealed, for 3 days.
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