Chicken Croquetas Recipe

Preparation

1. 1

   Make the Bechamel Sauce

   In a saucepan, melt the butter over medium heat. Add the all-purpose flour and stir continuously for about 2 minutes to form a roux.

2. 2

   Add Milk

   Slowly pour in the milk while whisking constantly to avoid lumps. Cook for about 5-7 minutes until the sauce thickens.

3. 3

   Season the Sauce

   Add salt, black pepper, and nutmeg to the sauce, and mix well. Remove from heat.

4. 4

   Combine with Chicken

   In a large bowl, combine the shredded chicken and sofrito. Add the bechamel sauce to the chicken mixture and stir until fully incorporated.

5. 5

   Chill the Mixture

   Cover the mixture and refrigerate for at least 2 hours, or until it is firm enough to shape.

6. 6

   Shape the Croquetas

   Once chilled, take spoonfuls of the mixture and shape them into small logs or balls.

7. 7

   Prepare for Frying

   In a shallow bowl, beat the eggs. In another bowl, place the bread crumbs. Dip each croqueta into the egg, then roll it in the bread crumbs to coat.

8. 8

   Fry the Croquetas

   Heat the oil in a deep frying pan over medium-high heat. Fry the croquetas in batches until golden brown, about 3-4 minutes per side.

9. 9

   Drain and Serve

   Remove the croquetas from the oil and place them on a paper towel-lined plate to drain excess oil. Serve hot with lemon allioli.