Spicy Idaho Potato And Chicken Croquettes Recipes

Steps:

• 1. In a medium bowl, beat one egg. Add potatoes and combine well. Dice chicken and add to potato mixture. Stir in grated cheese and diced onion
• 2. Roll the potato mixture into balls, a little bigger than golf ball size.If you're working with warm mashed potatoes, chill the balls. If you pulled your potatoes out of the refrigerator to make this, carry on.
• 3. Get three bowls and place them side by side. In the first bowl, put 4 Tbsp. flour. In the middle bowl, 1 beaten egg. (If this runs out before you're done, beat another egg.) In the third bowl place 1 c. bread crumbs.
• 4. In a large skillet, heat 1/2 cup vegetable oil over medium high heat. Preheat oven to 300°F. Roll the potato balls in the flour and shake off the excess. Dip into egg, then roll in the breadcrumbs. Place in the oil to brown. Roll them around so all sides get golden brown and crispy. Once browned on all sides, transfer to an oven-safe dish and place in 300°F oven to keep warm while you finish the rest of the croquettes.
• 5. Once all the croquettes have been browned, stir 1/4 c. flour into the remaining oil. Stir in chicken stock to make a gravy. Season to taste with salt and pepper. Serve the gravy with the balls for dipping..

Steps:

• MAKE YUCCA & POTATOES:.
• Place yucca in large pan with water to cover and 1 1/2 teaspoons salt.
• Bring to boil; cook until tender but not mushy, 45 to 50 minutes.
• Drain well; cool.
• Remove center vein and any uncooked yucca.
• In separate pan, cover potatoes with water and add 1 1/2 teaspoons salt.
• Boil until tender; drain well; reserve.
• In small dish, make seasoning mixture by combining remaining 2 teaspoons salt, paprika, black pepper, onion powder, cayenne pepper, oregano, thyme and garlic powder.
• In separate bowl, mix 2 teaspoons seasoning mix with 3/4 cup flour.
• SPICY CHICKEN STUFFING & RED PEPPER SAUCE:.
• Heat butter in medium sauté pan over medium-high heat; sauté onion and jalapenos until soft, about 3 minutes.
• Add garlic, cumin, thyme, oregano, chili powder and salt; cook 1 minute.
• Add chicken to pan along with sugar and vinegar; cook until chicken is no longer pink, 3 to 4 minutes.
• Add tomato paste; cook 1 minute to incorporate.
• Transfer to small bowl; cool.
• ROASTED RED PEPPER SAUCE: (Make this first).
• Over an open flame, char red pepper until blackened.
• Place in bowl; cover with plastic wrap.
• When cool, remove skin and seeds; puree in food processor; reserve.
• In pan on medium heat. saute shallots, garlic and bay leaf in oil, 1-2 minutes.
• Add 1/2 of red pepper puree; cook 2-3 minutes,.
• Add wine and lime juice; cook until reduced by half, 2 minutes.
• Add cream, reduce to half, 1-2 minutes longer.
• Decrease heat to low and slowly add pats of butter to sauce pot, stirring or whisking, until melted.
• Strain sauce into container.
• Add white pepper and remaining red-pepper puree.
• MAKE THE CROQUETTES:
• Place potato, yucca, butter, remaining seasoning mix and remaining 2 tablespoons flour in food processor.
• Blend to dough consistency, about 1 minute.
• Using a tablespoon, portion out 20 mounds of potato mixture onto a cutting board.
• Coat hands with seasoned flour; roll each portion of potato mixture into a ball.
• Make indentation in each ball; fill with 1/2 teaspoon of Spicy Chicken Stuffing and 1/2 teaspoon shredded cheese.
• Gently fold potato mixture around stuffing; roll each ball into a cylinder about 2 inches long and 3/4 inch wide.
• In small bowl, beat eggs with 1 tablespoon water.
• Place breadcrumbs in another bowl.
• Dip each croquette in remaining seasoned flour, then egg wash, and then breadcrumbs.
• Place on paper-lined sheet pan.
• In deep-sided pan over medium-high heat, melt enough vegetable shortening for deep-frying (about 2 inches); heat to 350ºF.
• Fry croquettes until golden brown, about 3 minutes.
• Drain well on paper towels; season lightly with salt and pepper.
• Serve with Roasted Red Pepper Sauce and garnish with sprig of rosemary.
• Enjoy!

Steps:

• Clean chicken of any excess fat and rub with 1/8 teaspoon black pepper and a pinch of salt. Heat olive oil on high in a large skillet and fry both sides of chicken until golden brown. Remove chicken from pan.
• Melt the butter on medium high in the same pan and saute the onion until translucent. Add garlic and continue cooking for another minute or two. Toss in potatoes and cook covered on medium high until most of the butter is absorbed, about ten minutes.
• Pour in chicken stock and white wine being sure to scrape the bottom of the pan. Put the chicken back in and shuffle contents so the chicken rests on the bottom.
• Sprinkle the mixture with half of the onion powder, half of the garlic salt, half of the cheyenne pepper and half of the black pepper. Bring to a boil then reduce heat to medium low and simmer covered for 15 minutes stirring occasionally.
• After 15 minutes flip chicken and sprinkle with remaining seasonings and salt to taste. Recover and continue cooking until potatoes are tender, about 10 minutes. Add extra chicken stock or water if needed.
• Serve by itself or with a green salad.

Steps:

• Put the sweet potatoes and 1 teaspoon salt in a pot and cover with an inch or two of water. Bring to a boil, reduce to a simmer and cook until tender, 10 to 12 minutes. Drain the potatoes, transfer to a bowl, mash with a fork, and let cool for at least 30 minutes. (You can also do this step ahead and let the mashed sweet potatoes cool in the refrigerator overnight.)
• Add the cheese, flour, cumin, paprika, black pepper and cayenne to the mashed sweet potatoes and mix until evenly combined. Use a medium cookie scoop (a scant 2 tablespoons) to portion the mixture onto a baking sheet lined with parchment. Freeze until solid, at least 1 hour.
• Prepare to bread the croquettes: Set up a standard breading procedure in three bowls - flour, egg-and-oil mixture and bread crumbs.
• Dip each piece in the flour, shaking off any excess, in the egg mixture (turning it a few times to make sure it is completely coated), then in the bread crumbs. Set each breaded croquette on the baking sheet. Refreeze the finished, breaded croquettes until firm. (These can live in your freezer for months.)
• Add enough neutral oil to a deep-sided pot or pan to reach a depth of 1 1/2 to 2 inches, and heat over medium until shimmering, or when a thermometer reads between 325 and 350 degrees. Working in batches, fry the frozen croquettes, stirring occasionally, until nicely browned all over and piping hot in the center, about 5 minutes. (When frying, it's important to moderate the heat to keep as steady a temperature as possible. Adding frozen products to hot oil brings the temperature down, as does crowding.)
• Using a slotted spoon, remove cooked croquettes to a baking rack and immediately sprinkle with a little salt before serving.