Filling: Chicken Breasts, boneless skinless, Chicken Bouillon, Water, Olive oil, Jalapeno, Onion, Garlic, Fresh Cilantro, Cream cheese, Smoked Paprika Lime, Salt, Pepper Dough: Chicken broth or stock, Butter, AP Flour, Salt Breading: Fine breadcrumbs, Salt, Eggs, Water Vegetable oil for frying
Add the water and chicken bouillon cubes to pot. Boil, add the chicken breasts and cook for 5-8 min. until cooked through and internal temperature reaches 165 F. Turn off the heat, transfer the chicken to a plate to cool and then shred. Save the cooking liquid for the dough.
Preheat a medium frying pan or skillet over medium heat. Add the olive oil, jalapeno, onion, and garlic. Stir to combine and coat in oil and cook for 3 minutes.
Then add the cooked veggies to a large bowl with the chicken, softened cream cheese, cilantro, paprika, salt, pepper, and lime juice from the lime. Mix to fully combine.
Add the chicken cooking liquid to a large pot. Add the butter and bring to a simmer. Turn the stove off and vigorously stir in the flour mixture until well combined. Turn the stove back on to medium heat and cook for 1 minute while stirring. Then remove immediately. Let cool for 10-15 minutes.
Rub butter onto a plate and onto your fingers. Grab a small amount of dough (about 2 tablespoons) and roll into a ball about the size of a golf ball.
Flatten as thin as possible without tearing the dough on the buttered dish. Fill with 1 tablespoon filling.
Fold all of the sides up over the filling and pinch the sides together at the top to form a teardrop (chicken leg shape). Place on a sheet pan as you continue. Repeat with the remaining dough and filling.
Dredge croquettes in egg, then breadcrumbs. Then do it again and set on a baking sheet. Do this with all of the croquettes. Heat a deep pot with oil to 360 F degrees. Fry 3-4 of croquettes at a time, submerging each into the oil. Fry for 3-4 minutes until golden brown. Trasfer them to a paper towel lined baking sheet.