Chicken with Tomatillos and Poblanos

Name: Chicken with Tomatillos and Poblanos
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Ingredients: 3 fresh poblano chile peppers; 3 Anaheim chile peppers; 0.75 pound tomatillos, diced; 1 onion, chopped; 0.66666668653488 cup red bell pepper, diced; 4 green onions, chopped; 6 cloves garlic, minced; 1 cup chicken broth; 3 tablespoons vegetable oil; 4 skinless, boneless chicken breast halves - cut into 2 inch pieces; 0.25 cup all-purpose flour; 1 tablespoon dried oregano; 0.5 teaspoon salt; 1 pinch black pepper; 1 pinch cayenne pepper; 0.66666668653488 cup fresh cilantro, chopped

4.3

(96)

77 Reviews

11 Photos

A spicy chicken dish with a tomatillo sauce, best served over rice and accompanied with beans (black, red, or pinto are probably best). To increase the heat of the dish, you can always add more chiles - perhaps a serrano pepper.

Submitted by Suzanne

Updated on July 14, 2022

11

Prep Time:

15 mins

Cook Time:

1 hr

Total Time:

1 hr 15 mins

Servings:

4

Yield:

4 servings

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Ingredients

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Original recipe (1X) yields 4 servings

3 fresh poblano chile peppers
3 Anaheim chile peppers
¾ pound tomatillos, diced
1 onion, chopped
⅔ cup red bell pepper, diced
4 green onions, chopped
6 cloves garlic, minced
1 cup chicken broth
3 tablespoons vegetable oil
4 skinless, boneless chicken breast halves - cut into 2 inch pieces
¼ cup all-purpose flour
1 tablespoon dried oregano
½ teaspoon salt
1 pinch black pepper
1 pinch cayenne pepper
⅔ cup fresh cilantro, chopped

Directions

Preheat oven to 450 degrees F (230 degrees C). Roast peppers for about 25 minutes, until the skins can easily be removed. Remove skins, and chop peppers.
In a medium saucepan, combine chopped peppers with tomatillos, onion, red pepper, green onion, and garlic. Stir in chicken broth. Heat to a boil, reduce heat, and simmer 15 minutes.
Heat oil in a large skillet over medium heat. Dredge chicken in flour, then saute briefly. Pour tomatillo mixture over chicken. Season with oregano, salt, black pepper, and cayenne pepper. Simmer for 25 minutes, or until chicken is no longer pink. Stir in the cilantro just before serving.

99 home cooks made it!

Nutrition Facts (per serving)

334	Calories
13g	Fat
24g	Carbs
32g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 334
% Daily Value *
Total Fat 13g	17%
Saturated Fat 2g	11%
Cholesterol 68mg	23%
Sodium 384mg	17%
Total Carbohydrate 24g	9%
Dietary Fiber 6g	20%
Total Sugars 9g
Protein 32g	63%
Vitamin C 139mg	154%
Calcium 81mg	6%
Iron 3mg	19%
Potassium 946mg	20%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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