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Recipe

Easy Chicken Pancakes

1 h
20 min
Easy
14
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This recipe is easy to prepare, it is delicious and will be part of your palate for the weekly menu.

Ingredients

6 servings
  • 1 chicken breast
  • 750 grams of tomato green
  • 1 twig of fresh coriander
  • 1 poblano pepper peeled and deveined
  • 2 Green Chiles
  • 2 cloves of garlic
  • 1 onion girl
  • 1 tablespoon of chicken bouillon
  • 1.5 liters of Water
  • laurels
  • ground peppers and salt to taste
  • oils
  • 2 pieces of egg

    Preparation

    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 little and crumble. Reserve the broth that was left.
    In another pot, cook the tomatoes with the green chilies.
    Blend the tomatoes with poblano pepper, cilantro, chilies, garlic, 1 tbsp. Chicken consommé powder and a little of the broth where the brisket was cooked, reserve.
    Beat eggs in a deep bowl with a balloon or fork whisk without frothing. Season with salt and ground pepper, add the shredded chicken and mix very well.
    Form the pancakes with your hands, fry them in a pan with hot oil and leave over medium heat until golden brown.
    In the same pan where the pancakes are browned, sauté the sauce for 5 minutes, add the chicken pancakes, and a little cooking broth without it being too thick or too watery. Rectify the seasoning and let cook for 20 more minutes over low heat.

    PRESENTATION

    Serve hot with grated cheese (optional).

    TIPS

    Do not overcook the chicken, or let the broth evaporate.

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    Nutritional information
    * Percentage of daily values ​​based on a 2,000-calorie diet.
    Calories
    92.5
    kcal
    4.6%
    Carbohydrates
    10.4
    g
    3.5%
    Proteins
    10.0
    g
    20%
    Lipids
    1.6
    g
    2.5%
    Fiber
    3.1
    g
    6.3%
    Sugar
    4.3
    g
    4.8%
    Cholesterol
    21.5
    mg
    7.2%
    Esha
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