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Chicken with Tomatillos and Poblanos

  • 4servings
  • 334calories

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Source: allrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, C, P
MineralsZinc, Copper, Natrium, Silicon, Calcium, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3 fresh poblano chile peppers

  2. 3 Anaheim chile peppers

  3. 3/4 pound tomatillos, diced

  4. 1 onion, chopped

  5. 2/3 cup red bell pepper, diced

  6. 4 green onions, chopped

  7. 6 cloves garlic, minced

  8. 1 cup chicken broth

  9. 3 tablespoons vegetable oil

  10. 4 skinless, boneless chicken breast halves - cut into 2 inch pieces

  11. 1/4 cup all-purpose flour

  12. 1 tablespoon dried oregano

  13. 1/2 teaspoon salt

  14. 1 pinch black pepper

  15. 1 pinch cayenne pepper

  16. 2/3 cup fresh cilantro, chopped

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. 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.

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