Spicy Idaho Potato and Chicken Croquettes

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READY IN: 2hrs 25mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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!
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