Croquetas de pollo (Chicken croquettes)

Croquetas de pollo (Chicken croquettes)

Regardless of the origin of this dish it has been adopted by Dominicans as another often-found dish in our picadera platter. There are many variations of this dish depending on which ingredients you are using.

Here we present you with the most common one in the Dominican Rep. and give you suggestions on what other variations you can prepare using the basic recipe. Substitute the chicken for tuna fish, ham or gouda cheese if you prefer.

Chicken croquettes are very popular as party food and street food in the Dominican Republic. They are also common at Christmas dinner tables.

Aunt Clara
Croquetas de pollo (Chicken croquettes)
Prep time
Cook time
Total time
Serves: 12 croquettes (aprox)
  • 2 lb. of boneless chicken
  • 2 cups of milk
  • ½ cup of flour
  • 3 tablespoons of butter
  • 2 eggs
  • 1 onion, quartered
  • 2 garlic cloves, crushed
  • ½ teaspoon of pepper
  • 1 teaspoon of parsley finely chopped
  • 2 cups of bread crumbs
  • 1 onion, grated or cut into very small cubes
  • 1 pinch of pepper
  • 4 cups of oil for deep frying
  • 4 tablespoons of flour (for frying)
  • Salt
  1. Boil the chicken in 5 cups of water to which you added the onion, garlic, pepper and 1 teaspoon of salt.
  2. Adjust water until chicken is tender.
  3. Cool to room temperature.
  4. Shred the chicken meat.
  5. Sauté the onion in the butter at low heat until the onion becomes transparent.
  6. Add the flour and stir vigorously until everything is well mixed, be careful to not to let it burn.
  7. Add the milk and stir until it is well mixed.
  8. Add the chicken and the parsley and stir until the mixture thickens enough to start lifting from the bottom.
  9. Cool to room temperature. Chill for a couple of hours.
  10. Stir the eggs and set aside.
  11. Put two tablespoons of the flour and chicken mixture on the palm of your hands and mould into cork shapes, if the dough sticks to your hands, cover your hands with flour.
  12. Cover the croquettes with flour, pass through the eggs and then through the breadcrumbs.
  13. Chill for another three hours (best if overnight).
  14. Deep fry in very hot oil until they turn golden brown.
  15. Put on a paper towel to drain excess oil before serving.
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{ 9 comments… add one }

  • Mylishia January 21, 2013, 1:21 PM

    Hello. I’ve tried this before and it was delicious and I came on here today to get it again, but I don’t see the recipe instructions. Is there any way you can put that back on here please?

  • Cher January 26, 2012, 9:36 AM

    What kind of breadcrumbs are you using? I don't think Italian breadcrumbs would work, it might change the flavor. Any suggestions on what kind of breadcrumbs to use/what kind to buy? Did you make your own by simply shredding bread? Thanks!

    • Aunt Clara January 26, 2012, 11:36 AM

      I pulse day-old white bread in the food processor to make my breadcrumbs.

      • Michelle February 24, 2012, 11:02 AM

        You can use panko breadcrumbs as well.

  • Norah December 29, 2011, 3:34 AM

    Deliciosa receta…la realice tal y como dice, pero tuve un problema cuando frei las croquetas, estas se partian en mitad o se abrian…porque?

    • Aunt Clara December 30, 2011, 9:58 AM

      You have to refrigerate them longer. Please visit our Spanish blog if you are more confortable in Spanish.

  • Karen Bautista November 9, 2011, 7:52 AM

    These were super easy to make and came out amazing! Thank you so much for the recipe!

  • Sophia Bella Ramirez October 26, 2011, 12:03 PM

    How many does it serve?

  • hope mcfling October 11, 2011, 2:10 PM

    I think that using this website might actually help people get introduced into the Dominican world.