Spicy Idaho Potato And Chicken Croquettes

Total Time: 2 hrs 25 mins Preparation Time: 45 mins Cook Time: 1 hr 40 mins

Ingredients

• Servings: 4
• 10 ounces yucca root (peeled, all red skin removed, cut into 3-inch pieces) or 10 ounces frozen yucca root
• 5 teaspoons kosher salt, divided
• 10 ounces idaho potatoes, peeled, cut into large pieces
• 1/2 teaspoon paprika
• 1/2 teaspoon finely ground black pepper
• 1/2 teaspoon onion powder
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1/2 teaspoon garlic powder
• 3/4 cup all-purpose flour
• 2 tablespoons all-purpose flour
• 2 tablespoons salted butter
• 3 tablespoons shredded smoked cheddar cheese
• 2 eggs
• 3/4 cup fine breadcrumbs
• vegetable shortening, as needed for deep-frying
• 4 sprigs fresh rosemary, for garnish
• 1 tablespoon clarified butter (or canola oil)
• 1/4 cup minced yellow onion
• 2 teaspoons minced jalapeno peppers
• 1/4 teaspoon minced garlic
• 1 pinch ground cumin
• 1 pinch dried thyme
• 1 pinch dried oregano
• 1 pinch chili powder
• 1/8 teaspoon kosher salt
• 2 ounces chicken breasts, minced (boneless & skinless)
• 1 pinch sugar
• 1 teaspoon vinegar
• 2 teaspoons tomato paste
• 1 red bell pepper
• 1 tablespoon chopped shallot
• 1 tablespoon chopped garlic
• 1 bay leaf
• 2 teaspoons salad oil
• 1/4 cup wine
• 2 tablespoons fresh lime juice (not the bottled kind)
• 1/3 cup heavy cream
• 4 ounces salted butter, cut into 1-inch pieces (chilled)
• 1 pinch pepper

Recipe

• 1 make yucca & potatoes:.
• 2 place yucca in large pan with water to cover and 1 1/2 teaspoons salt.
• 3 bring to boil; cook until tender but not mushy, 45 to 50 minutes.
• 4 drain well; cool.
• 5 remove center vein and any uncooked yucca.
• 6 in separate pan, cover potatoes with water and add 1 1/2 teaspoons salt.
• 7 boil until tender; drain well; reserve.
• 8 in small dish, make seasoning mixture by combining remaining 2 teaspoons salt, paprika, black pepper, onion powder, cayenne pepper, oregano, thyme and garlic powder.
• 9 in separate bowl, mix 2 teaspoons seasoning mix with 3/4 cup flour.
• 10 spicy chicken stuffing & red pepper sauce:.
• 11 heat butter in medium sauté pan over medium-high heat; sauté onion and jalapenos until soft, about 3 minutes.
• 12 add garlic, cumin, thyme, oregano, chili powder and salt; cook 1 minute.
• 13 add chicken to pan along with sugar and vinegar; cook until chicken is no longer pink, 3 to 4 minutes.
• 14 add tomato paste; cook 1 minute to incorporate.
• 15 transfer to small bowl; cool.
• 16 roasted red pepper sauce: (make this first).
• 17 over an open flame, char red pepper until blackened.
• 18 place in bowl; cover with plastic wrap.
• 19 when cool, remove skin and seeds; puree in food processor; reserve.
• 20 in pan on medium heat. saute shallots, garlic and bay leaf in oil, 1-2 minutes.
• 21 add 1/2 of red pepper puree; cook 2-3 minutes,.
• 22 add wine and lime juice; cook until reduced by half, 2 minutes.
• 23 add cream, reduce to half, 1-2 minutes longer.
• 24 decrease heat to low and slowly add pats of butter to sauce pot, stirring or whisking, until melted.
• 25 strain sauce into container.
• 26 add pepper and remaining red-pepper puree.
• 27 make the croquettes:
• 28 place potato, yucca, butter, remaining seasoning mix and remaining 2 tablespoons flour in food processor.
• 29 blend to dough consistency, about 1 minute.
• 30 using a tablespoon, portion out 20 mounds of potato mixture onto a cutting board.
• 31 coat hands with seasoned flour; roll each portion of potato mixture into a ball.
• 32 make indentation in each ball; fill with 1/2 teaspoon of spicy chicken stuffing and 1/2 teaspoon shredded cheese.
• 33 gently fold potato mixture around stuffing; roll each ball into a cylinder about 2 inches long and 3/4 inch wide.
• 34 in small bowl, beat eggs with 1 tablespoon water.
• 35 place breadcrumbs in another bowl.
• 36 dip each croquette in remaining seasoned flour, then egg wash, and then breadcrumbs.
• 37 place on paper-lined sheet pan.
• 38 in deep-sided pan over medium-high heat, melt enough vegetable shortening for deep-frying (about 2 inches); heat to 350ºf.
• 39 fry croquettes until golden brown, about 3 minutes.
• 40 drain well on paper towels; season lightly with salt and pepper.
• 41 serve with roasted red pepper sauce and garnish with sprig of rosemary.
• 42 enjoy!