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Recipe

Easy Chicken Pancakes

1h
20 mins
Low
27
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This recipe is easy to prepare, it is delicious and will be part of your palate for the weekly menu.
Learn more about lucya soli

Ingredients

6 portions
  • 1 chicken breast
  • 750 grams tomato, green
  • 1 twig fresh coriander
  • 1 poblano pepper, peeled and deveined
  • 2 green peppers
  • 2 cloves garlic
  • 1 onion, girl
  • 1 tablespoon chicken bouillon
  • 1.5 liters Water
  • bay (laurel)
  • ground peppers, and salt to taste
  • oils
  • 2 eggs

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

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
At the moment this recipe doesn't have the Nutritional Information data.
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Provided by USDA
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Ratings (1)
Jazmín Iñigo
15/07/2020 18:22:02
Delicioso !

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