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Chicken paprikash croquetas with gazpacho salad


  • 2 tablespoons (30 millilitres) olive oil
  • 1362 grams chicken thighs, skinless and boneless
  • 2 small yellow onions, finely diced
  • 1 large green bell pepper, finely diced
  • 2 garlic cloves, minced
  • 1/3 cup (80 millilitres) Hungarian paprika
  • 2 tablespoons (30 millilitres) Spanish smoked paprika
  • 1.5 cups (350 millilitres) chicken stock
  • 1/4 cup (60 millilitres) butter
  • 2 1/4 cup (540 millilitres) all-purpose flour, divided (1/4 cup (60 millilitres) for croquetas, 2 cups (480 millilitres) for dredging station)
  • 3 cups (720 millilitres) milk
  • 1 teaspoon (5 millilitres) salt
  • 4 eggs, for dredging station
  • 3 cups (720 millilitres) unseasoned breadcrumbs, for dredging station
  • 1/2 cup (120 millilitres) vegetable oil, for frying

Gazpacho salad:

  • 4 roma tomatoes, finely cubed
  • 1 cucumber, finely cubed
  • 1 red onions, finely cubed
  • 1 red bell peppers, finely cubed
  • 1 green bell peppers, finely cubed
  • 1/4 cup (60 millilitres) olive oil
  • 3 tablespoons (45 millilitres) red wine vinegar
  • 3 garlic cloves, minced
  • Salt and pepper

Lemon chive sour cream:

  • 1 cup (240 millilitres) sour cream
  • 1/4 cup (60 millilitres) fresh chives, finely chopped
  • 1 lemon, zested
  • 1/8 teaspoon (0.5 millilitres) salt



  1. In a deep, large, skillet, heat the olive oil over medium-high heat. Add chicken thighs and sear on both sides for three to four minutes each side, until golden. Add onions and green peppers, cook for two to three minutes. Reduce heat to medium. Add garlic, cook for one minute. Add the Hungarian paprika and the Spanish paprika. Stir. Pour in chicken stock and bring to a simmer. Cover with a lid and gently simmer for 45 minutes.
  2. Remove lid and lightly shred meat apart using two forks. Add butter and flour. Stir until fully incorporated. Slowly pour in milk while stirring. Bring the mixture to a light simmer and cook for two to three minutes until a thick sauce forms, continuously stirring. Season with salt. Remove mixture from the heat. Set aside to cool.
  3. Line an 8x8 casserole dish with parchment paper. Add cooled mixture and place in refrigerator for an hour to chill completely.
  4. Using a circular cookie cutter, cut 15 centimetre x 6.25 centimetre portions out of the chicken mixture. Dredge the chicken croquetas in flour, then egg, then breadcrumbs, then egg and then breadcrumbs.
  5. Heat the vegetable oil in a skillet to 325F (160C). Place 3 croquetas in hot vegetable oil and cook for four to five minutes on each side. Repeat until all croquetas are cooked. Set croquetas aside on dry paper towels and reserve for plating.

Gazpacho Salad:

  1. In a mixing bowl, toss the tomato, cucumber, red onions, red bell peppers, green bell peppers, olive oil, vinegar, garlic, salt, and pepper until properly mixed. Let sit for 30 minutes before serving.

Lemon Chive Sour Cream:

  1. In a small mixing bowl, mix sour cream, chives, lemon zest, and salt until fully combined.

For plating, place a croquetas in the center of a round plate. Top with a dollop of Lemon Chive Sour Cream and three tablespoons (45 millilitres) of Gazpacho Salad.

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