Acerca de la Receta
Step into the heart of Spanish culinary tradition with these delightful Croquetas de Pollo. These bite-sized morsels embody the essence of comfort food, combining tender chicken with a lusciously creamy béchamel sauce, all encased in a golden, crispy breadcrumb shell. Whether you're reminiscing about that trip to a Spanish tapas bar or simply craving something indulgently savory, this recipe promises a journey of flavors and textures in every bite. With roots in making the most out of leftovers, this dish is not only a treat to the palate but also a testament to the magic of transforming simple ingredients into gourmet wonders. Ready to embark on this culinary adventure? Let’s dive in!
Ingredientes
2 cups of cooked chicken, finely shredded (this is a great way to use leftover chicken!)
2 tablespoons olive oil or butter
1/2 onion, finely chopped
2 cups of milk
2/3 cup of all-purpose flour (plus some extra for breading)
Salt and pepper, to taste
A pinch of nutmeg (optional)
2 eggs, beaten
1-2 cups of breadcrumbs
Oil, for frying
Preparación
Prepare the Roux: In a large pan, heat the olive oil or butter over medium heat. Add the finely chopped onion and sauté until it's translucent, about 3-4 minutes. Add the flour and stir continuously for a couple of minutes to create a roux.
Add Milk and Seasonings: Gradually add the milk to the pan, whisking continuously to avoid any lumps. Keep stirring until the mixture thickens. This will be the base for your croquetas and should have the consistency of a thick béchamel sauce.
Add Chicken: Stir in the shredded chicken, ensuring it's evenly distributed throughout the mixture. Season with salt, pepper, and nutmeg if using.
Cool the Mixture: Once everything is well combined, transfer the mixture to a dish and let it cool down completely. Placing it in the refrigerator for a few hours or even overnight can be helpful.
Shape the Croquetas: Once cooled, shape the mixture into small oval or cylindrical shapes using your hands.
Bread the Croquetas: Dip each shaped croqueta into the beaten eggs, ensuring they're fully coated. Then, roll them in breadcrumbs until they're completely covered.
Frying: Heat the oil in a deep frying pan over medium-high heat. Once hot, fry the croquetas in batches, making sure not to overcrowd the pan. Fry them until they're golden brown on all sides, which should take about 2-3 minutes per side.
Serve: Once fried, place the croquetas on a plate lined with paper towels to absorb any excess oil. Serve them hot, preferably with a dipping sauce of your choice.