Description
Crispy and flavorful Hungarian Chicken Croquettes filled with tender shredded chicken, sauteed vegetables, and aromatic spices, coated in panko breadcrumbs and fried to golden perfection.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1 red bell pepper, finely diced
- 1 green bell pepper, finely diced
- 1 tbsp sweet paprika
- 1 tsp smoked paprika
- 1/2 tsp cayenne pepper (optional, for a little heat)
- 1/4 tsp ground black pepper
- 1 tsp salt, plus more to taste
- 2 tbsp olive oil
- 1 cup chicken broth
- 1/2 cup sour cream
- 1/4 cup all-purpose flour
- 1/4 cup chopped fresh parsley
- 2 large eggs
- 1 cup breadcrumbs (panko breadcrumbs work best for extra crispiness)
- Vegetable oil, for frying
- Optional: Hot Hungarian paprika for serving
Instructions
- Cook the Chicken: Poach or bake the chicken thighs until cooked through. To poach, simmer in water for 20-25 minutes. To bake, preheat oven to 375°F (190°C), drizzle with olive oil, and bake for 25-30 minutes.
- Sauté Vegetables: Heat olive oil in a large skillet over medium heat. Add onion and cook until softened (5-7 minutes). Add garlic, red bell pepper, and green bell pepper; cook until tender (5-7 minutes).
- Add Spices: Stir in sweet paprika, smoked paprika, cayenne pepper (if using), black pepper, and salt. Cook for 1 minute, stirring constantly.
- Shred Chicken: Let the cooked chicken cool slightly, then shred it finely with two forks.
- Combine Chicken and Vegetables: Add the shredded chicken to the skillet with the cooked vegetables and spices. Stir well to combine.
- Add Broth: Pour in the chicken broth and bring the mixture to a simmer. Cook for 5-7 minutes, allowing the flavors to meld and the broth to reduce slightly.
- Make Sour Cream Mixture: In a small bowl, whisk together the sour cream and all-purpose flour until smooth.
- Add Sour Cream Mixture: Slowly pour the sour cream mixture into the skillet, stirring constantly to prevent curdling. Cook for 2-3 minutes, or until the sauce has thickened slightly.
- Add Parsley: Remove the skillet from the heat and stir in the chopped fresh parsley. Taste and adjust the seasoning with salt and pepper as needed.
- Cool Mixture: Transfer the chicken mixture to a large bowl and let it cool completely.
- Add Eggs: Once the chicken mixture is completely cool, crack in the two large eggs and mix well to combine.
- Form Croquettes: Place the breadcrumbs in a shallow dish. Take a spoonful of the chicken mixture (about 2-3 tablespoons) and shape it into an oval or cylindrical shape.
- Coat Croquettes: Roll the croquette in the breadcrumbs, making sure it’s completely coated on all sides. Press the breadcrumbs gently to help them adhere to the croquette.
- Chill (Optional): Place the coated croquettes on a baking sheet lined with parchment paper. Refrigerate for at least 30 minutes to help them hold their shape during frying.
- Heat Oil: Pour enough vegetable oil into a large, deep skillet or pot to reach a depth of about 2-3 inches. Heat the oil over medium-high heat until it reaches a temperature of 350°F (175°C).
- Fry Croquettes: Carefully place the croquettes into the hot oil, being careful not to overcrowd the skillet. Fry them in batches, about 3-4 at a time, for about 2-3 minutes per side, or until they are golden brown and crispy.
- Drain: Remove the fried croquettes from the skillet and place them on a wire rack lined with paper towels to drain any excess oil.
- Serve: Serve the chicken croquettes hot, garnished with a sprinkle of fresh parsley and optional hot Hungarian paprika.
Notes
- Don’t overcook the chicken.
- Cool the chicken mixture completely before adding eggs.
- Don’t overcrowd the skillet when frying.
- Panko breadcrumbs provide the best crispiness.
- Refrigerating the croquettes before frying helps them hold their shape.
- Prep Time: 30 minutes
- Cook Time: 60 minutes