Spicy Chicken Croquettes

  • Yield: 4-6 servings


1/2-- head green cabbage. Cored and thinly sliced.
1/2-- head red cabbage. Cored and thinly sliced.
1/2-- Jicima. Peeled and Julienned.
2-- Chipotle peppers, finely chopped, plus 2 teaspoons of the Adobo sauce it is packed in.
3tablespoons mayonnaise.
6-- skinless, boneless chicken thighs.
1/2teaspoon red curry powder
1teaspoon cayenne pepper, divided
1/2teaspoon smoked paprika
1/2teaspoon ground cumin
2tablespoons Dijon mustard
1-- egg
4-- thinly chopped green onions, divided
4tablespoons chopped fresh flat leaf parsley
1-- plantain, peeled and thinly sliced into silver dollar sized discs
-- Peanut oil. Enough to come about 1/2 inch up a large saute pan for the plantains and a few tablespoon for the chicken.
-- Salt and pepper to taste


For the slaw: Combine the green cabbage, red cabbage, Jicima, Chipotle peppers, Adobo sauce and mayonnaise in a large mixing bowl. Season with salt and pepper to taste. I use a good amount of salt but just a dash of pepper because of the chiles. Refrigerate for an hour so flavors can combine.

For the Chicken: The croquettes are in the style of crab cakes, so trim a bit of the fat from the thighs that remains and cut into small bite size pieces. The finished cut should remind you of lump crab meat sized pieces. In a mixing bowl combine the chicken, curry powder, 1/2 tsp cayenne, paprika, cumin, and mustard. Season with salt. I used a wok but a saute pan would work as well. Place a couple of tbsp oil in pan over medium heat and add the chicken mixture. Cook through but do not brown. Remove from heat and allow to cool.

To the cooled chicken meat add bread crumbs, egg, 2 green onions and 2 tbsp parsley. Season with salt. Heat a few tbsp oil in saute pan over medium high heat. Gather up about an ice cream scoop size of the chicken mixture. It will not form into nice patties so don't bother trying. Gather this quantity together in the hot oil in a patty shape. The crust that develops will end up holding the croquette together. Cook about 2 minutes per side. Repeat with remaining chicken. Drain patties for a few seconds each on a paper towel so not to have too much oil.

For the Plantains: Make sure to slice as thinly as possible. Heat the oil in a large saute pan over medium high heat. Cooking in batches to avoid crowding, add the plantain discs and cook until just golden, about 2 minutes per side. Remove and place on paper towel to drain. Season with salt and cayenne pepper. Once finished with all of the plantains, place them on a cookie sheet and keep warm in a 200 degree oven until ready to serve.

To plate: I gather a scoop of slaw in the center of a plate, place a croquette atop and arrange a few plantain chips on the side. Garnish with a bit of the remaining green onion and parsley and serve.

Serves 4-6.