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.
- 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)
- Boil the chicken in 5 cups of water to which you added the onion, garlic, pepper and 1 teaspoon of salt.
- Adjust water until chicken is tender.
- Cool to room temperature.
- Shred the chicken meat.
- Sauté the onion in the butter at low heat until the onion becomes transparent.
- Add the flour and stir vigorously until everything is well mixed, be careful to not to let it burn.
- Add the milk and stir until it is well mixed.
- Add the chicken and the parsley and stir until the mixture thickens enough to start lifting from the bottom.
- Cool to room temperature. Chill for a couple of hours.
- Stir the eggs and set aside.
- 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.
- Cover the croquettes with flour, pass through the eggs and then through the breadcrumbs.
- Chill for another three hours (best if overnight).
- Deep fry in very hot oil until they turn golden brown.
- Put on a paper towel to drain excess oil before serving.