Spanish chicken croquettes

Spanish chicken croquettes recipe

This Spanish chicken croquettes delicacy must be hard on the outside and soft on the inside. I came across this recipe at a cooking school in Seville. Serve it as part of a tapas feast with Manchego cheese and sliced tomatoes.

Spanish chicken croquettes

Serves: 6 – 8
Cooking Time: 1 hour

Ingredients

  • 250ml (1 cup) water
  • 2kg skinless and deboned chicken breasts
  • 250ml (1 cup) extra virgin Spanish olive oil, plus extra for shallow-frying
  • 1 red onion, finely chopped
  • 200g “00” flour, plus extra for rolling
  • 1 litre hot milk
  • salt, to taste
  • 1 large egg, lightly beaten
  • 200g breadcrumbs
  • lemon wedges, to serve

Instructions

1

Heat the water in a frying pan and add the chicken. Cook for 10 minutes. Remove, discard the water and process the chicken finely in a food processor. Set aside until needed.

2

Heat the oil in a frying pan and sauté the onion over a low heat for 10 minutes. Add the flour and cook for 5 minutes. Pour in the milk and add the chicken. Continue to cook, stirring constantly until the mixture comes away easily from the pan. Season and cool completely.

3

Shape the chicken mixture into croquettes, roll them in the extra flour, dip them in the egg and finally roll them in the breadcrumbs. Refrigerate for 30 minutes.

4

Heat the oil in a frying pan and gently fry the croquettes, turning them occasionally, until they are crispy. Remove and drain on paper towel. Serve with lemon wedges while warm.

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