Spanish · Dinner
Chicken and Rice Croquettes
Panko-crusted croquettes made from shredded poached chicken breast folded into a thick béchamel with sautéed onion and garlic, chilled until firm, then shaped, breaded and fried until golden and crisp. Served with a lemon wedge and Spanish tapas bar tradition.
$4
25 minsPrep
20 minsCook
45 minsTotal
MediumLevel
Nutrition per serving
524Calories
38.2gProtein
27.4gFat
32.1gCarbs
4.8gSugar
1.6gFiber
645mgSodium
228mgChol
8.6gSat Fat
490mgPotassium
150mgCalcium
2.1mgIron
0.8mcgVitamin B12
5.2mgVitamin C
gluten-free-adaptable
protein-rich
herb-salt
hidden-gems
Instructions
1
Prep
Finely dice the onion, mince the garlic, and shred the chicken breast into small pieces with two forks.
2
Sweat
Melt the butter over medium-low heat, then sweat the onion and garlic for 4 minutes until soft and translucent.
3
Bloom
Stir in the flour and cook over medium-low heat for 1 minute until the raw flour smell disappears.
4
Simmer
Whisk in the milk gradually and simmer over medium heat for 5 minutes until very thick and pulling from the sides.
5
Fold
Off heat, fold the chicken, rice, salt, pepper and nutmeg into the béchamel until evenly distributed, then chill for 2 hours.
6
Build
Shape the chilled mixture into 4 cylinders using lightly floured hands on a clean surface.
7
Dredge
Roll each croquette in flour, beaten egg, then panko breadcrumbs in three separate shallow dishes until fully coated.
8
Fry
Heat vegetable oil to 350°F in a small saucepan over medium-high heat and fry the croquettes for 3 minutes, turning occasionally, until deep golden brown and crisp.
9
Plate
Arrange the croquettes on a plate with a lemon wedge alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g chicken breast
- 2/3 cup160ml whole milk
- 2 tbsp28g butter
- 4 tbsp30g all-purpose flour
- 4 tbsp40g white rice, cooked
- 4 tbsp4 tbsp onion
- 2 clove2 clove garlic
- 1/2 cup50g panko breadcrumbs
- 22 small eggs, beaten
- 2 tsp2 tsp all-purpose flour, for dredging
- 1 cup240ml vegetable oil, for frying
- 22 lemon wedge, to serve
- 1/4 tsp1/4 tsp salt
- 2 pinch2 pinch black pepper
- 2 pinch2 pinch nutmeg
