Smoked Chicken & Rice Croquettes with Dill-Garlic Aioli

These Smoked Chicken & Rice Croquettes with Dill-Garlic Aioli combine fluffy rice, tender potatoes, and richly flavored smoked chicken thighs into golden, crispy bites. Coated in a tangy breadcrumb crust and served alongside a zesty dill-garlic aioli, they make for an irresistible appetizer, snack, or light meal. With simple pantry ingredients and straightforward steps, these croquettes are perfect for family dinners, casual gatherings, or even lunchbox treats.

Cooking Time

Preparation: 25 minutes
Cooking & Frying: 30 minutes
Total Time: 55 minutes

Ingredients

For the Croquettes:

180 g (about ¾ cup) uncooked white rice
Cold water, for rinsing the rice
Salt, to taste

250 g (about 2 medium) potatoes, peeled and diced
1 small onion, finely chopped
1 carrot, grated

2 eggs, beaten (plus 1 egg for coating)
1 tsp Dijon mustard
1 tbsp white wine vinegar

2 smoked chicken thighs, meat shredded (about 200 g)
50 g (½ cup) cheese, grated (e.g., cheddar or Gouda)
100 g (1 cup) breadcrumbs

100 ml (½ cup) neutral oil (for frying)
Freshly ground black pepper, to taste
1 tsp dried oregano

For the Dill-Garlic Aioli:

1 egg yolk

1 tsp Dijon mustard
1 tbsp white wine vinegar
100 ml (½ cup) neutral oil, added in a thin stream

1 garlic clove, minced
1 tbsp fresh dill, finely chopped
Salt & black pepper, to taste

Step-by-Step Cooking Directions

Cook the Rice & Potatoes
- Rinse the rice under cold water until the water runs clear. In a pot, combine the rice with 360 ml of water and a pinch of salt. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand, covered, for 5 minutes; fluff with a fork.
- Meanwhile, boil the diced potatoes in salted water for 10–12 minutes, until fork-tender. Drain and mash coarsely; set aside to cool slightly.

Sauté the Vegetables
- In a skillet over medium heat, sauté the chopped onion and grated carrot in a drizzle of oil for 4–5 minutes until softened. Season lightly with salt and pepper. Remove from heat.
Prepare the Filling
- In a large mixing bowl, combine the cooked rice, mashed potatoes, sautéed vegetables, shredded smoked chicken, and grated cheese. Stir in 2 beaten eggs, Dijon mustard, white wine vinegar, dried oregano, salt, and pepper. Mix until evenly incorporated. If the mixture feels too loose, add a handful of breadcrumbs to bind.
Form the Croquettes
- Divide the mixture into 12–14 even portions. Using your hands, shape each portion into a small oval or ball, pressing gently to compact.

Coat the Croquettes
- Beat the remaining egg in a shallow bowl. Place the breadcrumbs in another bowl. Dip each croquette first in the egg wash, then roll in breadcrumbs until fully coated. Transfer to a plate.
Fry Until Golden
- In a heavy skillet, heat about 5 mm of neutral oil over medium heat. Fry the croquettes in batches—do not overcrowd—for 3–4 minutes per side, until deep golden and crispy. Drain on paper towels.
Make the Dill-Garlic Aioli
- In a small bowl, whisk together the egg yolk, Dijon mustard, and white wine vinegar. Slowly drizzle in the oil while whisking vigorously to emulsify. Stir in minced garlic and chopped dill. Season with salt and pepper.

Serve
- Arrange the croquettes on a platter with a bowl of dill-garlic aioli for dipping. Garnish with extra dill if desired.

Nutritional Information (per croquette; makes 14)

The Origins and Popularity of the Recipe

Rice-and-potato croquettes trace their roots to European “croqueta” traditions, especially in Spain and Italy, where leftover starches are enlivened with meats, cheeses, and herbs. Smoked poultry variations are popular in Central and Eastern Europe. The addition of a creamy aioli for dipping reflects Mediterranean influences and has helped these croquettes gain popularity on modern tapas and small-plate menus worldwide.

Reasons Why You’ll Love the Recipe

Crispy Exterior, Soft Interior: The contrast of a crunchy breadcrumb shell and a tender, flavorful filling is irresistibly satisfying.
One-Bowl Filling: Minimal cleanup—just one mixing bowl.
Family-Friendly: Mild, comforting flavors appeal to all ages.

Make-Ahead Friendly: Prepare, shape, and refrigerate; fry just before serving.

Health Benefits

Lean Protein: Smoked chicken provides protein with lower fat compared to red meat.
Complex Carbs: Rice and potatoes deliver sustained energy and fiber.

Vegetable Boost: Carrots and onions add vitamins A and C plus antioxidants.
Herb & Garlic: Dill and garlic offer anti-inflammatory and immune-supporting compounds.

Serving Suggestions

As Appetizers: Serve with a variety of dipping sauces—marinara, tzatziki, or spicy mayo.

Light Meal: Pair croquettes with a crisp green salad and lemon vinaigrette.
Side Dish: Complement grilled meats or roasted vegetables.

Common Mistakes to Avoid

Overwet Mixture: Drain rice and potatoes well; too much moisture leads to falling-apart croquettes.

Oil Temperature: Ensure oil is hot enough (around 170 °C/340 °F) before frying—or croquettes will soak up oil and become greasy.
Crowding the Pan: Fry in batches to maintain oil temperature and achieve even crispiness.

Pairing Recommendations

Wine: A crisp Sauvignon Blanc or Vermentino echoes the herbaceous aioli.

Beer: A light pilsner or wheat beer refreshes the palate between bites.
Non-Alcoholic: Sparkling water with a sprig of mint or cucumber slices enhances freshness.

Cooking Tips

Uniform Size: Use a small ice-cream scoop for even croquettes that cook at the same rate.

Breadcrumb Variations: Swap panko for extra crunch or seasoned crumbs for added flavor.
Baking Option: For a lighter version, bake at 200 °C (400 °F) on a greased tray for 20–25 minutes, turning halfway.

Similar Recipes to Try

Spanish Ham & Cheese Croquetas: Classic bechamel-based croquettes with jamón ibérico.

Italian Arancini: Sicilian rice balls stuffed with ragù and mozzarella.
Potato & Leek Fritters: Rustic Welsh-style patties with potato and leek.

Variations to Try

Spicy Kick: Fold in chopped jalapeños or a pinch of cayenne.

Cheesy Center: Press a cube of mozzarella into each croquette for a molten core.
Herb Swap: Use parsley, chives, or tarragon in place of dill.
Vegetarian: Replace chicken with crumbled tofu or mushrooms.

Ingredient Spotlight

Fresh Yeast
While this recipe uses fresh yeast for classic European texture, you can easily substitute 2¼ teaspoons of active dry yeast. Fresh yeast gives a subtle depth of flavor and a moist crumb that enhances the croquettes’ interior.

Conclusion

These Smoked Chicken & Rice Croquettes with Dill-Garlic Aioli blend comfort and refinement in every bite. Crispy, golden exteriors give way to a tender, savory filling bursting with smoky chicken, vegetables, and herbs. Paired with a bright, creamy aioli, they’re perfect for appetizers, snacks, or a light meal—easy enough for weeknights, yet special enough for entertaining.

FAQ

Can I prepare croquettes ahead?
Yes—shape and refrigerate up to 24 hours before frying.
Can I freeze before frying?
Freeze on a tray until solid, then bag; fry from frozen, adding 1–2 minutes per side.

What oil is best?
Use neutral oils with high smoke points, like sunflower or canola.
How to keep them from falling apart?
Ensure mixture is firm—add extra breadcrumbs if needed. Chill shaped croquettes for 15 minutes before frying.
Can I bake instead of fry?
Yes—bake at 200 °C (400 °F) for 20–25 minutes, turning once, until golden.

Are these gluten-free?
Use gluten-free rice, potatoes, and certified GF breadcrumbs.
Can I use chicken breast instead?
Yes, shred cooked chicken breast or thighs for the filling.
How do I reheat leftovers?
Reheat in a 180 °C oven for 8–10 minutes to restore crispiness.

Can I make smaller croquettes?
Yes, adjust frying time to 2–3 minutes per side for bite-sized versions.
What besides aioli pairs well?
Tzatziki, marinara sauce, or spicy ketchup all complement these croquettes.