Chicken croquetas

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I love this recipe. It really reminds me of my grandmother. She used to make these for me because she knew I love 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…

I don’t eat a lot of chicken but when I do, I always try to make 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.

Chicken Croquetas

Classic Chicken Croquetas!
5 from 2 votes
Print Pin Rate
Course: Appetizer
Cuisine: spanish
Prep Time: 30 minutes
Cook Time: 3 hours
Total Time: 5 hours 30 minutes
Servings: 25 Croquetas

Ingredients

  • 1.5 Ibs Roasted Chicken Chopped
  • 1 Small onion Chopped
  • 2 Tbsp Butter
  • 2 Tbsp All purpose flour
  • 1 1/2 cup Whole Milk (or 2%)
  • 1/8 tsp Nutmeg
  • 1 Large Egg
  • 2 cups Plain Bread Crumbs
  • 2 Cups Canola Oil
  • Salt and Pepper
  • Olive oil

Instructions

  • Drizzle some olive oil on a pan and cook the onion on medium heat until it browns.  Once the onion is done, add the cooked chicken and give it a quick mix. Add a pinch of salt and pepper.
  • Place the mixture into the food processor and chop it to a fine consistency. If you don’t have a food processor, use a blender or another substitute. Set it aside.
  • In a large pan, add 2 tablespoons of butter and cook in low heat until the butter melts. Once it’s melted, add 2 tablespoons of all purpose flour.  Whisk constantly until the flour is brown. Add 1 1/4 cups of milk and the nutmeg and whisk until everything has been incorporated (it should like like a white sauce).
    *If it looks very thick, add the remaining 1/4 cup of milk. If its too liquidy, add another tablespoon of flour. You don’t want a liquid dough because it will be impossible to form the croquettes.
  • Place the chicken mixture into the pan and stir it. Keep stirring, you want all the ingredients to be fully incorporated.
  • Transfer the mixture onto a plate, let it cool down for about 20 to 30 minutes. Cover with a plastic wrap and transfer into the refrigerator.
  • The mixture should rest for a minimum of 2 hours, or overnight.
  • After the dough has rested, prepare the egg mixture. For this, I beat one egg and I put the bread crumbs onto a large plate.
  • Shape the mixture into small croquettes with a small spoon.
  • Once it’s ready, fry them! It is super fast. It takes me about 3 minutes total for each batch of croquettes.
  • Remove the croquettes and let them rest on a paper towel to cool and remove excess oil.  Serve warm and… BON PROFIT!

Notes

Make Ahead: Prepare the recipe at night so the dough can rest overnight and you can fry them the next day. 
Tried this recipe?Did you make this recipe? Tag @joyofspanishcooking on Instagram and hashtag #joyofspanishcooking

 

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Chicken croquetas

16 thoughts on “Chicken croquetas

  1. […] in Spain to order croquetas in a tapas bar. Spain has a lot of different kinds of croquetas; with chicken, or ham, cheese, meat, seafood, mushrooms, etc, etc. I’ll definitely make all of them for […]

  2. […] After the dough has rested, prepare the egg mixture. For this, I beat one egg. (If you want to see this process in more detail, check out my recipe for chicken croquettes) […]

  3. […] great dinner component for kids and also a great tapa or appetizer. The most popular variety are chicken croquetas. Like a lot of Spaniards, I love finger food, and these croquetas are so yummy that I […]

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