Chicken Croquettes (Or Whatever Makes You Happy) Recipe by Jose Roldan
Chicken Croquettes (or Whatever Makes You Happy) Cooking Instructions 1 hour 1 First, cook the chicken breast. If you choose a different filling, decide if it needs to be cooked first. For chicken, boil it, shred it with two forks, and then chop it finely with a knife. Smaller pieces help the flavor blend evenly. 2 Finely chop 1/4 onion and sauté it in a skillet with olive oil. 3 Once the onion is soft, add the chicken and cook for a couple of minutes. You don’t need to cook it for long. 4 Add 1 1/2 tablespoons (or 2, if you prefer) of flour and cook well. It’s important to let it cook for a bit so the croquettes don’t taste like raw flour. 5 When the mixture turns a light brown, add a little milk and stir. Continue adding milk gradually, stirring each time. Be sure to break up the chicken and mix well to avoid lumps, which can affect the taste and texture. 6 Once you’ve added all the milk and the mixture thickens, season with black pepper, nutmeg, and salt to taste. 7 Remember, the mixture will firm up as it cools. If you run a spoon along the edge and it takes about a second to fill back in, it’s the perfect creaminess. Adjust the consistency to your liking for future batches. Once ready, transfer to a plate, let it cool to room temperature, then refrigerate until chilled. 8 After a few hours, shape the mixture into balls or logs, then dip in beaten egg and coat with breadcrumbs. There are many ways to do this; using two spoons works well for shaping. 9 Finally, fry the croquettes in plenty of oil over medium-high heat until golden brown (about 6 out of 9 on an electric stove). Drain on paper towels to remove excess oil, and they’re ready to enjoy! 1 First, cook the chicken breast. If you choose a different filling, decide if it needs to be cooked first. For chicken, boil it, shred it with two forks, and then chop it finely with a knife. Smaller pieces help the flavor blend evenly. 1 First, cook the chicken breast. If you choose a different filling, decide if it needs to be cooked first. For chicken, boil it, shred it with two forks, and then chop it finely with a knife. Smaller pieces help the flavor blend evenly. 2 Finely chop 1/4 onion and sauté it in a skillet with olive oil. 2 Finely chop 1/4 onion and sauté it in a skillet with olive oil. 3 Once the onion is soft, add the chicken and cook for a couple of minutes. You don’t need to cook it for long. 3 Once the onion is soft, add the chicken and cook for a couple of minutes. You don’t need to cook it for long. 4 Add 1 1/2 tablespoons (or 2, if you prefer) of flour and cook well. It’s important to let it cook for a bit so the croquettes don’t taste like raw flour. 4 Add 1 1/2 tablespoons (or 2, if you prefer) of flour and cook well. It’s important to let it cook for a bit so the croquettes don’t taste like raw flour. 5 When the mixture turns a light brown, add a little milk and stir. Continue adding milk gradually, stirring each time. Be sure to break up the chicken and mix well to avoid lumps, which can affect the taste and texture. 5 When the mixture turns a light brown, add a little milk and stir. Continue adding milk gradually, stirring each time. Be sure to break up the chicken and mix well to avoid lumps, which can affect the taste and texture. 6 Once you’ve added all the milk and the mixture thickens, season with black pepper, nutmeg, and salt to taste. 6 Once you’ve added all the milk and the mixture thickens, season with black pepper, nutmeg, and salt to taste. 7 Remember, the mixture will firm up as it cools. If you run a spoon along the edge and it takes about a second to fill back in, it’s the perfect creaminess. Adjust the consistency to your liking for future batches. Once ready, transfer to a plate, let it cool to room temperature, then refrigerate until chilled. 7 Remember, the mixture will firm up as it cools. If you run a spoon along the edge and it takes about a second to fill back in, it’s the perfect creaminess. Adjust the consistency to your liking for future batches. Once ready, transfer to a plate, let it cool to room temperature, then refrigerate until chilled. 8 After a few hours, shape the mixture into balls or logs, then dip in beaten egg and coat with breadcrumbs. There are many ways to do this; using two spoons works well for shaping. 8 After a few hours, shape the mixture into balls or logs, then dip in beaten egg and coat with breadcrumbs. There are many ways to do this; using two spoons works well for shaping. 9 Finally, fry the croquettes in plenty of oil over medium-high heat until golden brown (about 6 out of 9 on an electric stove). Drain on paper towels to remove excess oil, and they’re ready to enjoy! 9 Finally, fry the croquettes in plenty of oil over medium-high heat until golden brown (about 6 out of 9 on an electric stove). Drain on paper towels to remove excess oil, and they’re ready to enjoy! 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