Croquetas De Pollo Y Jamon Recipes
CROQUETAS DE POLLO Y JAMON
Steps:
- Remove the fat from the chicken and cut the meat in small pieces; do the same with the ham. Blend the chicken, ham, onion and parsley together. Put the mixture in a deep bowl. Separately, combine the milk and the flour. Beat until the flour is completely dissolved and pour this mixture over the chicken and ham. Add salt to taste if necessary. In a large pan, heat a small amount of oil. Add the mixture of chicken, ham, milk, and flour. Cook for 5 minutes, stirring constantly with a wooden spoon so it doesn't stick. Add the nutmeg and continue stirring for 3 or 4 minutes. The dough is ready when it comes off the bottom of the pan easily. Put the cooked dough on a plate and let it cool. If you have time, put it in the refrigerator for 1 hour. Once the dough has cooled, form the croquestas, using approximately 1 tablespoon of dough for each croqueta. You can make them round or oval shaped. Lightly beat the eggs on a plate. To the side, place another plate with the bread crumbs. Dip the croquetas first in the eggs and then in the bread crumbs. Fry the croquetas in a pan in enough hot oil to cover so they don't fall apart. Cook until golden.
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[RECIPE + VIDEO] CROQUETAS DE POLLO (CHICKEN CROQUETTES)
2010-11-20 If you used a pastry bag, cut them into similar-sized croquettes. Dip the croquettes in the eggs, then cover with breadcrumbs. Cover and freeeze for 3 hours, or refrigerate overnight. Frying: Heat oil over high heat (375 ºF [190 ºC]) in a small saucepan (there should be enough depth to cover the croquettes).
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Cuisine Mediterranean, SpanishCategory Appetizer, Side Dish, Snack, TapaServings 8Calories 369 per serving
- As we mentioned earlier, you should make the besamel about 24 hours in advance. Chop some slices of jamón serrano into small pieces of about 1 or 2 cm. Chop the spring onion into small pieces as well. Heat the butter in a skillet over low heat. Once the butter has melted, you can add the spring onion and fry for 4 minutes.
- Add the jamón and cook for another minute. Add the flour and cook it for about 30 seconds more, stirring continuously with a wooden spoon if possible and make sure the flour doesn’t burn.
- Add a bit of milk and keep stirring. Keep adding milk little by little while stirring until you get a homogenous and not too liquid but not too solid sauce. It may take 20 minutes more or less. If you feel like the sauce is too liquid just keep stirring a bit more over low heat. If it's too solid, add some more milk. This process is a bit tedious, but your patience will be well rewarded.
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- In a saucepan on medium-high heat poach chicken breast in wine, parsley, peppercorns, thyme, onion, salt and bay leaf. Add enough water to cover and bring to a boil. You can butterfly the chicken breast so it cooks faster. Turn heat to medium and simmer for an additional 20 minutes in the broth.
- In a separate pan, slowly melt the butter and add the olive oil. Using a whisk slowly stir in the flour alternating with the milk, and the reserved broth.
- Make sure your hands are well floured to prevent stickiness. You can also use a small cookie scoop to make the process go a lot quicker. The ideal size for the croquettes is about 1".
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