Chicken croquettes

Hello everyone!

It’s friday and it’s sunny!  We’ve got 8″ (20cm) of snow yesterday. At least it looks like I’ll be able to go out and enjoy the nice (but cold) weather this weekend here in Maryland!

Today I am going to cook croquetas, oh my! I love them, I love this recipe. It really reminds me of my grandmother. She used to make these for me because she knew I loved them. Even now that i don’t live in Catalonia (Spain), when I go, she makes them for me (I am a little spoiled by her 🙂 ).

The beauty of this recipe is that you don’t have to buy the chicken just for the croquettes. The tradition of the recipe (at least in my family) is that you would make vegetable soup and add some chicken to get some flavor. Once the soup was ready you would take the chicken out and use it for croquettes. Even if you roast chicken and have leftovers, it will work! Or you can simply make them just because! 😉

If you don’t eat chicken, you can totally change it for something else… I love blue cheese, cod, mushroom croquettes… another post can be all about croquettes, so keep an eye out for it!

I don’t eat a lot of chicken but when I do, I always try to make some extra so I can make croquettes. Just a few days ago, I roasted some chicken and I used the leftovers for the recipe (really worth it!).

This recipe is super easy and super cheap.

Ingredients for approximately 25 croquettes.

– Chicken (It doesn’t matter if it is the breast, leg…) Approximately 1.5 lbs. (500-600g)

– 1 small onion

– 1 cup milk (2% or whole milk)

– nutmeg

– 2TBSPB butter

– 1 egg

– 2 TBPS flour

– 1 1/2 cups bread crumbs

– salt

-Canola Oil (frying)

Let´s get started…

– Boil or roast the chicken, until is cooked.

– Chop an onion, and cook it on a medium heat with some olive oil until it gets browned, then season it. Cut the chicken into chunks and remove the bones. Once the onion is done, add the chicken just to get the flavor for a few minutes stirring constantly (season it a little bit).

– Place the mixture into the food processor and chop it to a fine consistency. If you don’t have a food processor, use a grinder or another substitute.

– Once it’s chopped, set it aside. Add 1 1-2 tablespoons of butter to a medium pan and place on low heat.  The bottom of the pan should be entirely coated with butter. Once it’s melted, add 2 tablespoons of all purpose flour.  Stir constantly until the flour is brown. Add 3/4 cup of milk and stir until everything has been incorporated (it should like like a white sauce). If it looks very thick, add a little bit of milk.

Butter and flour
Butter and flour

– Place the chicken mixture into the pan and stir it. Add  1/4 teaspoon of nutmeg or just a small pinch (nutmeg has a lot of flavor!). Keep stirring, you want all the ingredients to be fully incorporated. By now, the dough shouldn’t be liquid, if you see that it is a little wet, add an extra tablespoon of flour. On the other hand, If the dough is very dry, add a little milk. You don’t want a liquid dough because it will be impossible to form the croquettes.

Add the chicken mix into the pan
The chicken mixture fully incorporated with the butter, flour and milk.

– Place the mixture onto a plate, let it cool down for about 20-30 minutes, cover with a plastic wrap and set it into the refrigerator.

Before  has rested
Before it has rested

This process it took me 25 minutes and the next step about 30 minutes.

The mixture should rest for a minimum of 2 hours, or more. Sometimes I prepare the recipe at night so the dough can rest overnight.

-After the dough has rested, prepare the egg mixture. For this, I beat one egg with 1 1-2 tablespoons of milk.  Next, prepare your bread crumbs.  Pour the bread crumbs onto a large plate.

Chicken mixture, egg, and breadcrumbs.
Chicken mixture, egg, and breadcrumbs.
The croquette should be the size of a potato  tater or bigger.
The croquette should be the size of a large tater tot.

– Shape the mixture into small croquettes with a small spoon.

– Once it’s ready, fry them! It is super fast. It took me about 3 minutes total for each batch of croquettes.

flip them after a minute or two...
flip them after a minute or two…

– Remove the croquettes and let them rest on a paper towel to cool and remove excess oil.  Serve warm and… BON PROFIT!

SONY DSC
You can easily see the different shapes of the croquettes (hurray for homemade!)

Once you bite them, check out the color and the texture of it... It should be brownish... whenever you eat a croquette that the inside is white, means that it's artificial or its 80% flour.
Once you bite into them, check out the color and the texture… It should be brownish… whenever the inside of  a croquette is white, that usually means that it’s artificial or its 80% flour.

SONY DSC

Enjoy your weekend!

Ivette

Published by

Ivette

Hola y Bienvenido/a! Hello and Welcome! My name is Ivette and I am a dual citizen! Originally, I from Catalonia, Spain but in 2014 I moved to the United States and I currently live in Maryland with my husband Richard (number 1 taster, thank you!), my baby girl Beulah my rescue dig Vicky and my two (big!) cutie cats Pintxo & Pastifa. Full house! I love Spanish food. In Spain there is always something to celebrate, gathering with friends and family… We have THREE dishes at every meal! Yes, 3! You will have a first full dish like pasta and for the second dish you will have fish/meat and then dessert, and after dessert coffee…. When I am in Spain and get together with my family (there are 31 of us!), we can start lunch at 2:30pm and finish it at 7pm… I have always loved cooking. My grandmother it is a great, great cook and I think my love of cooking is because of her. When I was in college, my favorite breaks, were getting into the kitchen and cooking or baking something. I was able to escape the normal daily routine of law school. In this blog, I would like to share some Spanish recipes as well as other delicious recipes. If you have any questions, feel free to contact me at joyofspanishcooking@gmail.com Bon profit!