Chicken pancakes in tomato sauce with white rice and pineapple water with a budget of $ 10

Ingredients:

• 4 tomatoes $1.25

• 1 onion $0.50

• 3 cloves of garlic $0.15

• 1 chipotle pepper marinated $0.25

• 2 cups of chicken broth

• 1 pinch of salt

• 1 pinch of pepper

• 3 eggs $0.25

• 1 cooked and shredded chicken breast $3.25

• 2 tablespoons of canola oil $0.35

• 1 cup of rice $0.75

Pineapple water

• 1 pineapple $1.00

• sugar to taste $1.00 • water

preparation:

- Blend tomato, ½ onion, 2 cloves of garlic and chipotle pepper for the sauce.

- Transfer it to a casserole and sauté.

- Add the chicken broth, season with salt and pepper and cook over low heat until it boils.

- Separate eggs, whisk the whites to the point of nougat.

- When ready, mix in an enveloping form with the egg yolks slightly beaten.

- In a bowl, mix chicken, onion, garlic, salt and pepper.

- Form the pancakes by taking a little amount with cooking tongs, pass them through the egg mixture to coat them and seal in a pan with hot oil.

- Transfer the pancakes to the sauce and cook for 10 minutes.

- Cook rice as always.

- Serve with rice, avocado and cilantro (optional).

- Blend the ingredients for the pineapple water.

#english