A few weeks back, I was in Miami thanks to Ford who sponsored me to attend BlogHer Food, an amazing conference for food bloggers. I am so thankful to Ford and love to be part of their family, as a Ford Voces contributor. Ford Voces is a bilingual (Spanish and English) blog that shares content relevant to anyone interested in the latest Ford has to offer, but mostly focusing on sharing about activities, events, and trips around the tri-state (New York, New Jersey and Connecticut) area. You can also find lifestyle tips, sports related articles and food recipes . Check out my posts for Ford Voces here.
This great relationship with Ford allowed me to spend a few days in Miami and meet wonderful bloggers, many which I had met online but so needed to give them a big hug in person. The food blogger community is amazing and I can’t wait to attend another blogger conference again. Below I share a few snaps from my time in Miami but to get more, follow me on INSTAGRAM here.
Oh and how can I forget to mention that the best part of Miami was the food. Oh the food! Miami is a melting pot with strong Hispanic influence and a very large Cuban and Cuban descent population, hence why in this post I am sharing the recipe for Cuban Style Chickecn Croquettes. So, so incredibly easy to make that even I was impress and plan to make a bigger batch next time.
I am calling these Cuban Style Chicken Croquettes as the recipe was inspired by the most recent croquettes I had in a Cuban restaurant during my trip to Miami. I made sure I asked the waiter all of the ingredients that went into those croquettes, but the funny thing is that I then called my aunt in the Dominican Republic so she can explain me how to make them. You see, Croquettes, or Croquetas like we call them in Spanish, are a very popular appetizer in many Latin American countries. The way to prepare them may vary slightly from country to country but also can vary based on each individual taste and preference. The basic recipe is almost the same and it is one of the reasons I love that we, Latinos, are so unique but also so similar as well. That’s my motto for Lunes Latinos.
- 1 pound chicken breast
- 3 cloves garlic, minced
- 1 large onion, small diced
- 1 cup celery, small diced
- 2 tablespoons butter
- ½ cup flour
- 2 eggs
- Breadcrumbs to coat the croquettes
- Additional flour to coat the croquettes
- Salt to taste
- Place chicken breasts in a pot, with enough water to cover them about half way, over medium high heat.
- Add 1 clove of garlic, and a quarter of the onions.
- Season with salt to taste.
- Bring it to a boil and cook until chicken is done, about 10 to 15 minutes.
- Once cooked, remove chicken from pot and set it aside to let it cool.
- Keep 1 cup of the liquid for use later in the recipe.
- Once chicken has cooled down, mince it in a food processor.
- In a saute pan, over medium high heat, cook the celery and the rest of the garlic, onions with butter until fragrant and translucent.
- Add minced chicken and stir for 1 minute until well combined with the butter, celery, garlic and onions mixture.
- Adjust salt to taste.
- Sprinkle the flour in the chicken mixture and stir cooking for about 2 more minutes.
- Add the reserved 1 cup of liquid/stock from previously boiling the chicken.
- Combine well and a dough will form.
- Transfer dough out of the pan and place it in a cool container covered in plastic wrap.
- Once cool to the touch form the croquette shape.To avoid getting them stick to your hands make sure you cover your hands in flour.
- Prepare an assembly line with a bowl with flour, beaten eggs and breadcrumbs.
- Roll the croquettes through the flour, then the beaten eggs and finally the breadcrumbs.
- Deep fry in hot oil and serve warm or at room temperature.
Disclosure: This is a sponsored post as I am a contributor to Ford Voces, however all opinions are 100% my own.