Cook the chicken in a pan with aromatic base (garlic, onion, bay leaf), shred and reserve. Chop onion and tomato. Sauté and add the chicken and herbs. Wash the chili and remove the seeds, boil in water with sugar until smooth, fill with the sofrito and reserve. Beat egg whites to the point of snow, add yolks and a little flour, extra virgin olive oil Family Reserve Arbequina Castillo de Canena and salt, pass the chile for flour and then in the previous mixture. Fry in oil until desired point.