Croquetas De Aji De Gallina Recipe

In a medium skillet over medium heat, melt 2 tbs butter. Add finely chopped onion and sauté until translucent, about 4–5 minutes. Add minced garlic and cook 30 seconds until fragrant.

Stir in 3 tbs aji amarillo paste and cook 1 minute to bloom the flavors.

Sprinkle 3 tbs flour over the aromatics and cook, stirring, 1–2 minutes to make a light roux.

Whisk in 1 cup whole milk and 1/2 cup evaporated milk gradually, scraping the pan to remove lumps. Simmer gently until sauce thickens, about 3–5 minutes.

Stir in 1/2 cup finely ground walnuts and 1/2 cup grated parmesan until smooth. Season with 1 tsp salt, 1/2 tsp black pepper and 1 tbs lime juice. Simmer 1–2 minutes.

Add 3 cups shredded cooked chicken and 2 tbs chopped cilantro to the sauce. Fold until evenly coated and heated through. Taste and adjust seasoning. Remove from heat and let mixture cool completely (at least 1 hour) until firm enough to shape.

Once cool, stir in 1 cup shredded mozzarella so the mixture will have pockets of melty cheese when cooked. If mixture is still loose, chill 30–60 minutes to firm further.

Set up a breading station: one bowl with 1 cup flour, one with 3 beaten eggs, and one with 2 cups panko breadcrumbs.

Portion the cooled filling into 18 equal portions (about 2 tbs each). Flatten each portion in your palm, place about 1 tsp shredded mozzarella in center (optional extra), and shape into an oval or torpedo croqueta, sealing the edges so cheese is enclosed.

Dredge each croqueta lightly in flour, shake off excess, dip into beaten egg, then coat thoroughly in panko. For an extra-crispy shell, double-coat: chill the breaded croquetas 15 minutes, then repeat egg and panko step.

Pour vegetable oil into a deep pot to a depth of about 2–3 inches and heat to 350°F (175°C). If you don't have a thermometer, a cube of bread should brown in about 60 seconds.

Fry croquetas in small batches (3–4 at a time) until golden brown and crisp, about 2–3 minutes per side. Maintain oil temperature between 325–350°F for even cooking.

Remove with a slotted spoon to a wire rack or paper towel-lined tray to drain. Keep warm in a low oven (200°F / 95°C) while frying remaining croquetas.

In a blender or food processor, combine 12 pitted botija olives, 1 minced garlic clove, 1 egg yolk, 1 tsp lemon juice and 1/4 tsp salt. Pulse to a coarse paste.

With the motor running, stream in 1/2 cup neutral oil until emulsified and creamy. Taste and adjust salt or lemon as needed. Transfer to a squeeze bottle or small bowl and refrigerate until service.

Soak 1 slice cracker or stale bread in a splash of milk until softened; squeeze out excess milk. In a blender combine soaked bread, 2 tbs aji amarillo paste, 1/2 cup queso fresco or ricotta, 1/4 cup evaporated milk, 2 tbs grated parmesan, 1/4 tsp salt and 1/2 tsp lime juice.

Blend to a smooth, pourable sauce, adding a tablespoon of water or more evaporated milk if too thick. Chill until service.

In a small bowl, whisk together 1/2 cup mayonnaise, 1 minced garlic clove, 1/2 tsp lemon juice and 1/8 tsp salt. Adjust seasoning and refrigerate until service.

In a blender or with an immersion blender, combine 1/2 cup packed cilantro, 1/4 cup packed parsley, 1/4 cup neutral oil and 1/8 tsp salt. Blend until bright green and smooth. Strain through a fine sieve if a silky oil is desired. Store chilled.

To make cilantro dust: dry 2 tbs cilantro leaves in a low oven (170°F / 75°C) or dehydrator until crisp, then blitz to a fine powder in a spice grinder.

Slice 8 botija olives for garnish.

On each plate, spoon a small smear of huancaina sauce and garlic aioli. Place 3 croquetas per person on top.

Drizzle botija olive aioli in a zigzag over croquetas and finish with a few dots of green herbs oil.

Garnish with sliced botija olives and a light dusting of cilantro powder. Serve immediately while croquetas are hot and melty.