Croquetas de Pollo

Prepare the Dough:

1. In a large skillet, add butter, water, paprika, and chicken bouillon, and stir until well combined. Bring the mixture to a boil.
2. Once boiling, remove the skillet from heat and gradually stir in the flour until is well moistened and incorporated.
3. Return the skillet to medium heat. Cook the dough, letting it sit undisturbed for about 30 seconds before flipping. Continue cooking, turning every 30 seconds for 4 to 5 minutes until the dough is cooked through and comes away from the sides of the pan as you stir.
4. Place the dough in an electric stand mixer fitted with a paddle attachment. Knead on medium-low speed for about 5 minutes until the dough is smooth, elastic, and lump-free. Let the dough cool.

Incorporate the Filling:

1. Once cooled, add the cooled chicken filling to the dough in the mixer. Mix until the filling is evenly distributed throughout the dough.

Shape the Croquettes:

1. Divide the dough mixture into 12 equal pieces. Roll each piece into a ball. Shape each ball into a small cylinder by pressing the sides or rolling it on a flat surface. Smooth out any rough edges by gently pressing the sides.

Bread the Croquettes:

1. Beat an egg in a dish. Dip each croquette in the egg, shaking off any excess.
2. Roll the egg-coated croquettes in breadcrumbs, ensuring an even coating. Shake off any extra breadcrumbs.

Fry the Croquettes:

1. Heat oil in a pan over medium heat. Test the oil's readiness by dipping a toothpick into it—if bubbles form around the toothpick, the oil is hot enough.
2. Fry the croquettes in small batches (about four at a time) until they turn a light golden brown, taking care not to overcook them. The frying process should be quick.
3. Remove the croquettes from the oil and drain them on a paper towel or wire rack. Serve immediately for the best taste.