Croquetas de Pollo

CROQUETAS DE POLLO or chicken croquettes

The chicken croquettes are a common side dish as a starter when eating tapas. This is because thanks to the white sauce and chicken is a very light food that melts in your mouth , so you can better enjoy their great taste. I love this little beauties. They are quite simple to make although they take quite a bit of time. I like them with all sorts jamon serrano, cheese, cod and even mushrooms. My grandma used to make the best!

Ingredients:

250 gr. of cooked chicken. 2 onions. 2 Tbspoons of plain flour. 2 egg yolks 150 grs of Bread crumbs 170 gr. butter 1 litre of milk warm.

The easiest recipe to make of all is undoubtedly the chicken croquettes.

1. Peel and chop into very small pieces (I do this in the food processor).
2. Then the chicken also cut into small pieces you can put it into a food processor, I do this because I find it easier and I like my croquetas smoother.
3. Put a little oil to heat and toss the onion pieces and stir until it looks transparent.
4. Then put a a couple of tablespoons of flour into the onion stir well to mix it, add the milk little by little and mix it all really well, trying to avoid lumps forming. Finally, we add the butter and remixed all ingredients to form a kind of thick mass. When the dough has enough thick consistency put it onto a plate and leave it to rest in the fridge for at least 6 to 8 hours. (it should be like play dough)
5. Once the mass is ready, in a bowl beat the two eggs well with a pinch of salt. In another bowl put the bread crumbs ( you may need more).
6. Put enough oil in a pan and start the process to make croquettes; take pieces of dough and with 2 spoons make a cylinder-shaped with the spoons, you can make them the size that you like
7. Put the croquette in the beaten eggs and then in the bread crumbs and make sure that you coat it well. Carry on this process until you have used all the mass.
8. Make sure not to put many croquettes a once into the hot oil. It will take just under 5 minutes to cook several croquettes, make sure that you turn them often so that all the side are browning equally.
9. The croquettes that you have cooked leave on a platter on absorbent paper to release all excess oil.
Sometimes I add hard boiled egg into my croquettes just whilst I am making the mass.
ENJOY!