Croquetas de Pollo

The Sunday Croqueta

If the Croqueta de Jamón is the classic, then the Croqueta de Pollo is its equally beloved sibling — a little lighter, a little milder, and every bit as satisfying. Made with slow-roasted chicken folded into a creamy béchamel, it is the tapa that converts even the most hesitant croqueta newcomer.

The chicken is cooked low and slow until it pulls apart easily, then folded generously into the béchamel base. The result is a filling that is rich without being heavy, with the deep savouriness of roasted chicken running through every bite.

The croqueta de pollo is the tapa that grandmothers make on Sundays in Spain. It carries the warmth of a home kitchen — crisp on the outside, tender and comforting within.

Comfort Food, Elevated

The Croqueta de Pollo has its origins in the Spanish tradition of using every part of the chicken — including the leftovers from Sunday's roast. Shredded into the béchamel, those leftovers were transformed into something far greater than the sum of their parts.

Over time, the dish became a beloved fixture of the Spanish bar menu in its own right — no longer just a way of using leftovers, but a destination tapa prepared with care and intention. The best versions use freshly roasted chicken, not a single shortcut, and the difference in flavour is immediately apparent.

At Tapas Madriz, our Croquetas de Pollo are made fresh for every event. When served warm from the fryer at a Melbourne gathering, they disappear from the plate faster than almost anything else we prepare.