Technically this isn’t a true or typical croquette. Croquettes are traditionally fried and must be crispy on the outside. The insides of croquettes are usually meat like your leftover turkey from Thanksgiving mixed with potato and bread stuffing and served with a gravy. they are very delicious and some people look forward to eating them after Thanksgiving.

I decided I could make  nontraditional croquettes from pulled dark meat chicken and rice. I added extras to regular rice including extra liquid to get the rice malleable to hold the chicken in a croquette shape.  Instead of frying them I just rolled the mixture in whole wheat panko bread crumbs and I got a satisfying crispy exterior. This recipe seems indulgent but compared to a true croquette this recipe is very reduced in fat.

These came out satisfying and delicious.

Ingredients for 6 servings of two croquettes each

1/2 medium sweet onion – chopped

1 carrot – chopped

1 celery stalk – chopped

3 garlic cloves – minced

1 small hot pepper (I used 1/2 an unusually hot banana pepper)

1/4 cup dry white wine  (1/4 cup is used latter in the recipe) so it’s 1/2 cup total

2 Tablespoons extra virgin olive oil

1 teaspoon kosher salt

1/2 teaspoon ground black pepper

1 cup white rice

2 3/4 cups water

1/4 cup dry white wine

1 Tablespoon chicken base (think of it as chicken flavored salt)

1/2 teaspoon dried basil

1/4 teaspoon dried rosemary

1/2 teaspoon dried oregano

1 XL egg beaten (latter 1 more egg so it’s a total of two eggs beaten)

15 oz. pulled dark meat chicken that was roasted and is very flavorful and moist (like from my recipes, don’t even attempt if your chicken isn’t moist and super tasty) – chopped

1 XL egg beaten

1/4 cup fresh parsley – chopped

1 cup whole wheat panko

non-stick cooking spray for your baking sheet pan(s)

Directions set oven to 350 degrees F

On medium high in in a large sauce pan add onion, carrot, celery, garlic, hot pepper, 1/4 c. wine, olive oil, 1 t. salt and 1/2 t. black pepper. Cook till liquid is reduced. Stir in your rice for a couple minutes to set some of the flavors into it. Now add water, remaining white wine, chicken base, basil, rosemary and oregano. Bring to boil and then reduce to simmer and cover with foil for 20 minutes.

After 20 minutes it should look like this.

Take off the heat and stir in one beaten egg.

Add your chicken.

Now stir in your second beaten egg and it should look like this.

At this point it smells so good I get visitors.

Mix in fresh parsley.

Prepare your baking sheet(s) with nonstick spray and your oven should be set at 350 degrees F.

Using a serving spoon, scoop and form croquettes and dip them in panko and set on baking sheet(s) till your finished.

You should have 12 croquettes.

They take about 20 minutes in to oven and when you pull them out. Season them with a small amount of fresh ground sea salt and fresh ground black pepper. Serve with either chicken gravy ,  marinara sauce or seasoned fresh tomatoes.

Just about everyone would love them. They are forking Delicious.