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Ingredients
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For the Chicken Confit
For the Croquetas
For the Aji Amarillo Aioli
Method
For the Chicken Confit
- 1
Prepare the Chicken
Season the chicken thighs with salt, black pepper, and minced garlic. Place the thighs in a baking dish.
- 2
Add Thyme and Oil
Sprinkle fresh thyme over the chicken and cover it completely with olive oil.
- 3
Cook the Chicken
Cover the dish with foil and bake in a preheated oven at 200°F (93°C) for about 2-3 hours or until the chicken is tender.
- 4
Shred the Chicken
Once cooked, remove the chicken from the oil and let it cool slightly. Shred the chicken into small pieces.
For the Croquetas
- 5
Make the Roux
In a saucepan over medium heat, melt 2 tablespoons of the chicken confit oil. Stir in the flour and cook for 2-3 minutes until lightly golden.
- 6
Add Milk
Gradually whisk in the milk until smooth and thickened. Cook for another 5 minutes, stirring constantly.
- 7
Combine with Chicken
Remove from heat, and stir in the shredded chicken, salt, black pepper, and nutmeg. Allow the mixture to cool completely.
- 8
Shape the Croquetas
Once cooled, shape the mixture into small balls or cylinders.
- 9
- 10
Bread the Croquetas
Dip each croqueta first in flour, then in egg, and finally coat with breadcrumbs.
- 11
Fry the Croquetas
In a large frying pan, heat vegetable oil over medium-high heat. Fry the croquetas in batches until golden brown on all sides, about 3-4 minutes each. Drain on paper towels.
For the Aji Amarillo Aioli
- 12
Mix Ingredients
In a bowl, combine aji amarillo paste, mayonnaise, minced garlic, and lemon juice.
- 13
Season
Add salt to taste and mix well until smooth.