Rotisserie Chicken and Jamón Ibérico Croquettes

Name: Rotisserie Chicken and Jamón Ibérico Croquettes
Total time: 2400 s
Yield: Serves 6 servings
Ingredients: 1/3 cup all-purpose flour (about 50 grams); 3 1/2 tablespoons unsalted butter (about 50 grams); 2 cups whole milk, at room temperature (about 500 grams); 1/2 teaspoon onion powder; 1/2 teaspoon garlic powder; 1 1/3 cups finely chopped rotisserie chicken (about 200 grams); 1 1/3 cups finely chopped Jamón Ibérico or cured ham (about 200 grams); Pinch white pepper; Breadcrumbs; 2 large eggs; Olive oil (enough to cover the bottom of the pan by about 1/2 inch)

mami.cocinillas @mamipuntococinillas

Málaga

I created this recipe because my husband likes croquettes with less béchamel and more filling, but still juicy.

mami.cocinillas @mamipuntococinillas

Málaga

I created this recipe because my husband likes croquettes with less béchamel and more filling, but still juicy.

Saved

Ingredients

40 min.

Serves 6 servings

Croquette Dough
1/3 cupall-purpose flour (about 50 grams)
3 1/2 tablespoonsunsalted butter (about 50 grams)
2 cupswhole milk, at room temperature (about 500 grams)
1/2 teaspoononion powder
1/2 teaspoongarlic powder
1 1/3 cupsfinely chopped rotisserie chicken (about 200 grams)
1 1/3 cupsfinely chopped Jamón Ibérico or cured ham (about 200 grams)
Pinchwhite pepper
Breading
Breadcrumbs
2large eggs
For Frying
Olive oil (enough to cover the bottom of the pan by about 1/2 inch)

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Steps

40 min.

1

Melt the butter in a skillet and add the flour to make a roux.
2

Add the flour and cook until golden. Stir in the onion powder and garlic powder.
3

Once the flour is golden, add all the milk at once and stir quickly to avoid lumps.
4

When the béchamel reaches the right texture,
5

Add the chopped rotisserie chicken and continue stirring with a spatula.
6

Add the white pepper and stir for about 20 minutes.
7

Add the diced ham and stir for another 5 minutes, until the mixture pulls away from the sides and forms a compact dough.
8

Transfer to a container and cover directly with plastic wrap to prevent a skin from forming. Let it rest in the refrigerator for at least half a day.
9

Portion the croquettes into your desired size and shape (I like them round).
10

Coat each croquette in breadcrumbs, then beaten egg, then breadcrumbs again.
11

Chill for about an hour so they don't fall apart when frying.
12

Fry and serve.