Cook the chicken breast in a pot with water, bay leaf, 1/2 onion, 1 clove of garlic, and pepper.
Once cooked, remove it from the heat, let it cool a bit, and shred it. Reserve the remaining broth.
In another pot, cook the tomatoes with the green chiles.
Blend the tomatoes along with the poblano pepper, cilantro, the chiles, garlic, 1 tbsp. chicken bouillon powder, and a bit of the broth where the chicken was cooked, set aside.
Whisk the eggs in a deep bowl with a whisk or fork without letting them froth. Season with salt and ground pepper, add the shredded chicken and mix very well.
Shape the patties with your hands, fry them in a pan with hot oil, and cook over medium heat until golden brown.
In the same pan where the patties were browned, sauté the sauce for 5 minutes, add the chicken patties, and a bit of cooking broth without it being too thick or too watery. Adjust the seasoning and let it cook for another 20 minutes on low heat.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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