This recipe is easy to prepare, it is delicious and will be part of your palate for the weekly menu.
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Ingredients6 portions
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.
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