Chicken and Potato Croquettes with Garlic Aioli
Crispy, creamy croquettes filled with shredded chicken breast, diced potatoes, and a hint of garlic, served with a side of rich garlic aioli for dipping. This recipe is a masterclass in texture and flavor contrast.
- Prep
- 15 min
- Cook
- 30 min
- Total Time
- 45 min
- Servings
- 4
- Difficulty
- hard
- Cuisine
- Spanish
Ingredients
- 1cuplong grain rice
- 1lbboneless, skinless chicken breast, cooked and shredded
- 4clovesgarlic, minced
- 1/2cupmilk
- 2mediumrusset potatoes, peeled and diced
Step-by-Step
- 1
Cook the rice according to package instructions. Spread on a baking sheet and refrigerate for 30 minutes to cool completely.
10m - 2
In a medium saucepan, cover the diced potatoes with water and bring to a boil. Cook until tender, about 10 minutes. Drain and mash the potatoes until smooth.
15m - 3
In a large bowl, combine the cooled rice, mashed potatoes, shredded chicken, and minced garlic. Season with salt and pepper to taste.
5m - 4
Form the mixture into oval-shaped croquettes, about 2 inches long and 1 inch wide.
10m - 5
In a large skillet, heat 1/2 inch of vegetable oil over medium-high heat. Fry the croquettes in batches until golden brown on all sides, about 2-3 minutes per batch. Drain on a paper towel-lined plate.
10mmedium-high heat - 6
In a small bowl, whisk together the milk and the remaining minced garlic to make the garlic aioli. Season with salt and pepper.
5m - 7
Serve the warm croquettes with the garlic aioli on the side for dipping.
5m