Croquetas de Pollo (Chicken Croquettes)

2 lb. of boneless chicken, ham, cheese or tuna fish
5 cups water
1 chicken broth cube
2 eggs
1 onion, grated or cut into very small cubes
3 tablespoons of butter
1/2 cup of flour
2 cups of milk
1 teaspoon of parsley or coriander finely chopped
4 tablespoons of flour (for frying)
2 cups of bread crumbs
Salt and 1 pinch of pepper
4 cups of oil for deep frying

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.

Stir the eggs and set aside.

Saute 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.

Put two tablespoons of the mixture on the palm of your hands and mold 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 (seasoned with salt and pepper).

Deep fry in very hot oil until they turn golden brown. Put on a paper towel to drain excess oil before serving.

Servings: 6