Chicken with Tomatillos and Poblanos

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.

• Preparation Time: 15 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 15 mins
• Calories: 334 Calories

Ingredients

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

Recipe Instructions

Step 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.

Step 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.

Step 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.