Croquetas de Jamon y Pollo - Ham and Chicken Croquettes Recipe Card
A classic and authentic Spanish tapas dish. Ham and chicken croquettes are delicious! These tasty little morsels are packed with flavor and have a crunchy outside and creamy middle. They take a little time but they are oh so worth the effort.
Ingredients
- 1 lb chicken breast boneless, skinless
- ½ cup ham smoked, minced
- 3-4 sprigs of parsley chopped
- 1 onion small, cut into slices
- 1-2 sprigs of fresh thyme
- 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 eggs beaten with 1 Tbsp water
Panko breadcrumbs for coating.
Oil for frying.
Instructions
Cook the Chicken:
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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.
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Remove chicken from pan, set aside to cool.
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Simmer broth for an additional 20 minutes. Strain and set aside ½ cup of the cooking liquid.
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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:
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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.
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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.
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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.
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Prepare two separate shallow dishes, one with egg mixture, and the other with breadcrumbs.
Make the Croquettes and Fry:
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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".
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Dip croquettes in egg-water mixture and then roll in breadcrumbs.
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After shaping balls place on a baking sheet and refrigerate for about 30 minutes.
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Deep fry in very hot oil. The temperature of the oil should be around 390°F.
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Drain on paper towel. Serve hot.
Recipe Notes
Frequently Asked Questions:
- Can I make the croquettes ahead of time? You can do the prep ahead of time, store them in your refrigerator in a sealed container for 1-2 days and leave the frying for last minute. Be sure to put parchment or wax paper between layers if you store them for frying later.
- Can I make the bechamel and meat mixture ahead? Yes, the mixture will also keep well overnight in a sealed container. It may develop a skin on top so give it a good stir when you are ready to for the croquettes.
- Can I freeze the finished croquettes? Yes you can fry them ahead of time and then freeze in a sealed container after they have completely cooled. Place some wax paper between layers. Store them for up to 2 months. They can be reheated in the oven at 400°F for about 6-8 minutes until warm in the center. You can also reheat in air fryer at 350°F for about 5 minutes until warmed throughout. I love my Cosori Air Fryer
for this!