Preparation
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In a pan, bring 2 liters of water to the boil and season with salt. Add the chicken thighs and let it cook.
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Once the chicken is cooked, remove it with a slotted spoon to a plate, reserve the water and let it cool. Clean the chicken of skin and bones and grind the meat.
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In a pan, heat the olive oil, chopped onion and garlic and sauté for about 2 minutes. Add the chicken, season with pepper, paprika, tomato pulp, chopped parsley and mix everything together. Drizzle with chicken broth and wrap everything. Place on a platter and let cool.
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In the same pan, add the oil, chicken cooking water and flour. Mix very well and let it cook for about 4 to 5 minutes, until it comes away from the bottom. Place on a platter and let cool.
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Mix the masses very well. Shape the dough into a croquette. Dip the croquettes in beaten eggs and breadcrumbs and set aside on a platter.
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If you don't want to use the croquettes all at once, you can freeze them before frying them. Finally, fry the croquettes in hot oil on both sides until they are golden.
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Once fried, remove them with a slotted spoon onto a plate lined with absorbent paper.
And it's ready to serve. You can serve the croquettes as a snack, snack or main dish accompanied by your choice.
