Ingredients
• 1 tablespoon. Olive Oil
• 3/4 cup diced onion
• 3/4 cup diced red pepper
• 1 tablespoon. Minced Garlic or 2 cloves minced garlic
• 1 package (12oz.) Valencia Rice
• 3 cups hot water
• 1 packet Powdered Chicken Bouillon
• 1 packet Sazón con Azafran
• 2 tablespoon. chopped fresh parsley
• 1 bay leaf
• 1 pound medium shrimp, peeled and de veined
• 2 cups Frozen Peas

Directions
1. Boil chicken until tender, then drain water and allow chicken to cool.
2. Ground chicken and set chicken aside in large bowl.
3. Place the flour in a large sauté pan and slowly add milk, stirring constantly over medium heat.
4. Add butter and continue to stir until reaches paste-like consistency. Remove from heat and stir in 3 tbsp of cracker meal, salt, pepper and garlic.
5. Sprinkle chicken with wine and add flour mixture. Mix well and refrigerate.
6. After mixture is thoroughly chilled, make finger sized croquettes.
7. Rubbing small amount of vegetable oil in the palm of your hand helps keep mixture from sticking.
8. Dip each croquette first in egg, then the cracker meal, then the egg and then a final coating in cracker meal.
9. Deep-fry several minutes until golden brown, but do not overcook.

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