These chicken croquettes blew my mind!

These Portuguese-style chicken and chorizo croquettes blew my mind—and they’ll blow yours too! We’re talking crispy on the outside, creamy and packed with flavor on the inside. I use juicy chicken thighs, smoky chorizo, garlic, and onion for the filling, then bring it all together with a velvety velouté made from homemade roasted chicken stock. These croquettes are rolled into balls, breaded in panko for that perfect crunch, and fried until golden.
This isn’t just another croquette recipe—it’s loaded with flavor from Worcestershire sauce, fish sauce, dark soy, and a few game-changing tricks to take it over the top. Whether you’re making these for a party, family dinner, or just because you’re craving something incredible, this recipe delivers every time.
Chicken Croquettes
• 🧆 For the Filling:
• 700g chicken thighs (boneless, skinless)
• 100g chorizo (finely diced)
• 1 medium onion (finely chopped)
• 2 cloves garlic (minced or paste)
• 2 tbsp olive oil (for sautéing)
• 1 tbsp Worcestershire sauce
• 1 Tbsp Smoked Paprika
• 1 Tsp Onion Powder
• 1 Tbsp Garlic Powder
• Salt
• Fresh parsley (finely chopped)
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• 🍗 For the Stock (used in velouté):
• Chicken thigh trimmings or skins
• 1 onion (roughly chopped)
• 1 carrot (roughly chopped)
• 4 garlic cloves (crushed)
• 1 tbsp dark soy sauce
• 1 tsp fish sauce
• 2 Bay leaves
• 1 tbsp olive oil (for roasting)
• Salt to taste
• Water (enough to fully submerge ingredients)

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• 🌿 For the Velouté:
• 50g butter
• 50g flour
• 500ml chicken stock (from above)
• Salt

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• 🧯 For Breading & Frying:
• Plain flour
• 2 eggs (beaten)
• Panko breadcrumbs
• Oil for deep frying