Croquettes
1 1/2 cups water
1 cup cornstarch
1/4 cup all-purpose flour
1/4 cup milk
1/4 cup oil
1 cup (chopped) green pepper
1 tablespoon salt
10 black olives, pitted
3 cloves garlic, minced
2 boneless chicken breasts, skin removed
1 egg
Pesto Sauce
1/2 cup salsa, chopped
1/3 cup olive oil
1/4 cup water
1 tablespoon lemon juice
Salt to taste
Croquettes
1 1/2 cups water
1 cup cornstarch
1/4 cup all-purpose flour
1/4 cup milk
1/4 cup oil
1 cup (chopped) green pepper
1 tablespoon salt
10 black olives, pitted
3 cloves garlic, minced
2 boneless chicken breasts, skin removed
1 egg
Pesto Sauce
1/2 cup salsa, chopped
1/3 cup olive oil
1/4 cup water
1 tablespoon lemon juice
Salt to taste
Croquettes
Step 1:
Season the chicken with salt
Heat the oil in a medium pan and fry the garlic and chicken until golden brown
Add three-quarters of a cup of water, scraping the bottom of the pan
Let it simmer until the meat is tender
Step 2:
Remove the chicken from the pan without discarding the cooking oil
Debone and grind the chicken in a processor
Return to the pan with reserved oil, add cornstarch, egg, and green pepper sauce
Mix well
Taste for salt
Step 3:
Shape the croquettes
Dip them in milk and coat with flour
Fry in medium heat until golden brown
Pesto Sauce:
Blend salsa, lemon juice, water, and salt in a blender
Add olive oil gradually while blending until thick.
