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I made a kind of chicken soup from the fat detached from some chicken legs, a little salt and a little ground pepper, all put to boil in a pan in which I put 6 cups of water. When the water started to boil, I reduced the heat and added the rice. I let it boil until it absorbed all the water.
In another pan I hardened in 4 tablespoons oil finely chopped onion and bell pepper cut into thin strips. When the onion became glassy I added the minced meat. I let the composition boil until the meat changed color and the juice left by the meat dropped by half. I added tomato paste, salt and ground pepper and left it on the fire for a few more minutes. At the end, after I stopped the fire, I added the finely chopped parsley.
I let the two pans cool, then put them in the fridge overnight. The next day I started modeling arancini. I wet my hands. I put a spoonful of rice in one palm and flattened it. I put a tablespoon of meat over the rice, and I put another tablespoon of rice over the meat.
Carefully and carefully I formed a lump of rice, closing all the meat in the middle of the ball.
I placed the Bulgarians thus formed on a tray moistened with water.
After I finished forming all the lumps, I put the tray in the fridge for an hour. In three bowls I prepared flour, beaten eggs and breadcrumbs.
I put a liter of oil in a pot and put it on the heat, over a moderate heat. I passed each lump of rice through flour, beaten egg and breadcrumbs and fried it in a hot oil bath.
I didn't fry more than three Bulgarians at once, because it takes space to return them.
When they got a nice copper color, I took them out on the paper towels. I do not "swallow" oil, but it is good to drain the little oil that remains on them. Careful! They don't need much time to fry, so don't leave the kitchen!
I served it immediately, along with the hot pepper jam.
And the next day they were edible, so the rest of the arancini went to school / work. Good luck!