Croquetas de Pollo

Name: Croquetas de Pollo (Chicken Croquettes)
Yield: Makes 18 to 20 croquettes; Serves 4 to 6 as an entrée or 8 to 10 as an appetizer
Cuisine: Cuba
Ingredients: 3 or 4 large eggs, beaten; 1 pound boneless, skinless chicken breasts, or 3 cups chopped cooked chicken or turkey; Salt and freshly ground black pepper to taste; 2 cups dry bread crumbs; ½ onion, peeled, plus 1 cup minced onion; ¾ cup half-and-half or milk; ¼ teaspoon freshly grated nutmeg; 2 cups chicken broth; 4 tablespoons unsalted butter; ¾ cup plus 1⁄3 cup all-purpose flour; 1 tablespoon minced fresh parsley (optional)

Chicken Croquettes

Preparation info

Makes 18 to 20 croquettes; Serves
4 to 6
as an entrée

Difficulty
Medium

Appears in

Eating Cuban

By Beverly Cox and Martin Jacobs

Published 2006

About

Croquettes are classic Cuban street food, economical, satisfying, and versatile. Chicken is rationed in Cuba—one pound of chicken per person per month—but it goes a lot further when you make croquettes.

Ingredients

2 cups chicken broth
½ onion, peeled, plus 1 cup minced onion

Americas
Cuba
Havana
Starter
Main course
Caribbean

Method

In a 1½- to 2-quart saucepan, bring the broth and ½ onion to a simmer. If using raw chicken breasts, add them to the broth and poach gently until cooked through, about 5 minutes. Place the poached chicken (or chopped cooked chicken, if using) in a food processor with a steel knife blade. Pulse 2 or 3 t