As a wise person once said, “once you pop (this in your mouth), you can’t stop.”
Cooking time: 1 hour
Serves 6 to 12
250 grams cooked adobo, chicken and veggetables
50 grams adobo sauce
40 grams butter
90 grams flour
500 mL milk
1⁄2 gram nutmeg powder
salt, to taste
For the Breading
200 grams flour
4 pieces egg, beaten
200 grams bread crumbs
1 Using your own adobo recipe, take out the chicken and vegetables from the stew. Strain the sauce and set aside.
2 In a pot over low heat, melt butter. Add the flour and mix for around 10-15 minutes
to lose the raw flavor of the flour. Add the milk, nutmeg powder and adobo sauce. Mix continuously for 20-30 minutes to avoid lumps with the flour.
3 Add the chicken and vegetables. Mix well for another 10 minutes. Transfer to a container and chill for 3-4 hours.
4 Once chilled, make 30-gram balls. Coat with flour, then eggs, then bread crumbs. using a pan, fry the croquetas until golden brown.
Heat the oil over medium temperature and start to fry before the oil starts to smoke. If it’s too cold, the croqueta will break. If hot, it will be cold and hard inside.
This recipe was originally published in the October-November 2017 issue of Breakfast Magazine.