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.

Time: ---
Difficulty: Medium
Serve: 6 people

Before starting to cook: Boil the chicken in 5 cups of water to which you added the chicken broth cube. Adjust water until chicken is tender. Let cool down to room temperature. Skip this step if you are using ham, cheese or tuna.

Ingredients:

• 2 lb. of boneless chicken, ham, cheese or tuna fish
• 2 cups of milk
• 1/2 cup of flour
• 3 tablespoons of butter
• 2 eggs
• 1 chicken broth cube
• 1 teaspoon of parsley or coriander 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

Preparation:

1. Stir the eggs and set aside.
   
2. Sauté the onion in the butter at low heat until the onion is soft. 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 or cilantro (whichever you prefer) and stir until it thickens enough to start lifting from the bottom. Let the mixture cool down to room temperature. Chill for a couple of hours.
   
3. Put two tablespoons of the mixture on the palm of your hands and mould into cork shapes, if the dough sticks to your hands, cover them with flour. Cover 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.

thanks a lot for all the side dishes you have posted so far.
my new family is sooo surprise to find that the dominican food has so much variety.
they were in shock to see how many side dishes we can prepare to make
a dinner so different.

thanks.....i have this website as my top favorite!!

Thanks a lot. I am glad you've found our site useful.

So this is more of a question than a comment (though I did just come from D.R. and had the best croquettes in Santiago and I HAVE to know how to make them). This recipe definitely tells me where I'm going wrong. The question is do i cut up or shred the chicken before adding it to the pan ...I know that might seem really obvious but I'm a very big airhead so an answer to that would be a great help. Thanks!

P.S. Great website. I'm giving this link to all my friends!

You can cut up the chicken before or after you cook it. BUT doing it before will make the chicken cook faster, so I always do it that way.

I'm gonna make these this weekend. I have memories as a child of my mom making chicken and mackerel croquettes in huge batches for family functions.

I made this recipe earlier this week for a group of friends and they absolutely loved it! Now I'm looking forward to making them with cheese.. but does it have to be gouda cheese? Or can I just use cheddar cheese instead?

And how does the recipe change when making them with cheese instead? Do I use the same type of ingredients as well?

Thanks so much in advance!