Croquetas de Jamon y Pollo - Ham and Chicken Croquettes Recipe Card
User Reviews
5
Croquetas de Jamon y Pollo - Ham and Chicken Croquettes Recipe Card
Description
To make these croquettes, boneless skinless chicken breasts are poached in white wine, water, herbs such as parsley, thyme, bay leaf, along with onion, salt, and peppercorns to build aromatic flavor. The chicken is removed, cooled, and finely chopped, often with a food processor for a smooth texture with some bite. The poaching broth is strained and reduced, reserving some liquid to add to the filling for moisture and flavor.
The filling is a thick bechamel sauce made by slowly melting butter with olive oil, whisking in flour, alternating with milk and reserved broth until a thick consistency is reached. Nutmeg is added for warmth and subtle spice. The chicken and ham are folded into the sauce to form a rich but firm mixture that can be shaped. The mixture is chilled to firm up before shaping.
Shaped croquettes are dipped in an egg wash and then fried until golden and crispy on the outside. The result yields a creamy interior with savory depth from the smoked ham and poached chicken. These can be served warm as finger food or light meal components, often with dipping sauces.
The croquettes and filling can be prepared ahead and stored in the refrigerator for a day or two. Cooked croquettes freeze well when fully cooled and separated by wax paper, reheated in an oven or air fryer for convenience.
Ingredients
- 1 lb chicken breast boneless, skinless
- ½ cup ham smoked, minced
- 3-4 parsley chopped, sprigs
- 1 onion small, cut into slices
- 1-2 thyme fresh, sprigs
- ¼ cup white wine
- 1 bay leaf
- 1 tsp kosher salt
- 6-8 peppercorns
- 2-3 Tbsp butter
- 2 Tbsp olive oil
- ⅛ tsp nutmeg
- 1 ¼ cup milk
- ½ cup flour
- 2 egg beaten with 1 Tbsp water
Panko breadcrumbs for coating.
Oil for frying.
Instructions
Cook the Chicken:
- In a saucepan on medium-high heat poach chicken breast in wine, parsley, peppercorns, thyme, onion, salt and bay leaf. Add enough water to cover and bring to a boil. You can butterfly the chicken breast so it cooks faster. Turn heat to medium and simmer for an additional 20 minutes in the broth.
- Remove chicken from pan, set aside to cool.
- Simmer broth for an additional 20 minutes. Strain and set aside ½ cup of the cooking liquid.
- Chop chicken and ham as finely as possible. I recommend using a food processor for this. You want the meat mixture very fine but with a little texture. Transfer to a large bowl.
Make the Bechamel Sauce Filling:
- In a separate pan, slowly melt the butter and add the olive oil. Using a whisk slowly stir in the flour alternating with the milk, and the reserved broth.
- Stir in the nutmeg. Continue to whisk until the mixture is thick. The sauce for croquettes will be thicker than a traditional bechamel sauce. Drizzle from your whisk and it should form ribbons on the surface of the sauce when thick enough.
- Pour the sauce mixture into the bowl and stir to thoroughly combine. Taste for salt level at this point while warm and add salt to taste and stir in. NOTE: For quick cooling, you can spread the sauce on a baking tray with sides. The thin layer will help speed up the cooling process to about 30 minutes.
- Prepare two separate shallow dishes, one with egg mixture, and the other with breadcrumbs.
Make the Croquettes and Fry:
- Make sure your hands are well floured to prevent stickiness. You can also use a small cookie scoop to make the process go a lot quicker. The ideal size for the croquettes is about 1".
- Dip croquettes in egg-water mixture and then roll in breadcrumbs.
- After shaping balls place on a baking sheet and refrigerate for about 30 minutes.
- Deep fry in very hot oil. The temperature of the oil should be around 390°F.
- Drain on paper towel. Serve hot.
Notes
- Prepare croquettes up to two days ahead; store in the refrigerator in airtight containers with parchment paper between layers.
- Fry croquettes just before serving for optimal crispness; freezing is best for cooked croquettes once cooled.
- The bechamel and meat filling can be made in advance and refrigerated; stir well before shaping croquettes.
- Freeze cooked croquettes separated by wax paper; reheat in oven at 400°F for 6-8 minutes or air fryer at 350°F for 5 minutes until heated through.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 130 kcal
% Daily Value*
| Calories | 130kcal | 7% |
| Carbohydrates | 6g | 2% |
| Protein | 5g | 10% |
| Fat | 8g | 12% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 39mg | 13% |
| Sodium | 297mg | 12% |
| Potassium | 117mg | 2% |
| Sugar | 1g | 2% |
| Vitamin A | 100IU | 2% |
| Vitamin C | 1.2mg | 1% |
| Calcium | 35mg | 4% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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