Croquetas Recipe Spain Recipes Recipe For Chicken

BEST EASY CHICKEN CROQUETTES

Steps:

• Combine 1/3 cup of the soup, chicken, bread crumbs, celery, onion and 1/4 teaspoon poultry seasoning. Mix well and shape into 6 croquettes (I make patties). Chill in refrigerator for about 1 hour.
• Remove croquettes from refrigerator and roll in additional bread crumbs. In a large skillet, melt 1 to 2 tablespoons shortening. Brown the croquettes in the shortening. Meanwhile, in a small saucepan, combine the remaining soup, milk and 1/8 teaspoon poultry seasoning. Heat over low, stirring occasionally. Serve sauce over croquettes.

CHICKEN CROQUETTES (CROQUETAS DE POLLO) FROM 'SPAIN'

Steps:

• In a skillet or sauté pan, heat the olive oil over medium heat. Season the chicken with salt and sauté until cooked through, about 10 minutes. Transfer to a platter to cool. Cut the chicken into pieces and grind with a food processor.
• In a clean skillet or sauté pan, melt the butter over medium heat and add the onion. Cook over medium-low heat, until soft and transparent but not yet browned, about 12 minutes.
• Meanwhile, in a medium saucepan, bring the milk to a simmer; season with salt, pepper, and the nutmeg. Reduce the heat, cover the pan, and keep hot.
• Sift the flour into the skillet over the onion and cook, stirring constantly, for about 2 minutes. It should be a compact and just-moist ball. Spread out the ball in the pan and begin slowly stirring in the hot milk until the mixture is creamy and not too sticky when touched, about 5 minutes. Reduce the heat to low and fold in the ground chicken. Cook, gently stirring, for 2 minutes. The mixture should be spongy and can be touched without sticking to your finger.
• Transfer the mixture to a large bowl to cool. Once cool, cover with plastic wrap and refrigerate for several hours until chilled. (This will make forming the croquettes easier.)
• On a flat work surface dusted with flour, form croquettes into 2- to 2 1/2-inch (5- to 6.25-cm) long cylinders about 1 inch (2.5 cm) in diameter. Lightly roll in flour.
• Break the eggs in a bowl and thoroughly whisk. Place the breadcrumbs in a second bowl.
• Dip the croquettes in the egg and roll in breadcrumbs to completely cover.
• In a skillet or sauté pan, heat at least 3/4 inch/2 cm of sunflower oil over medium-high heat. Reduce the heat to medium-low.
• Working in small batches that don't crowd the pan, fry the croquettes, turning frequently, until they are golden on the outside and hot and creamy at the center, about 2 minutes. Gently transfer them to absorbent paper towels to drain off excess oil. Serve hot.