adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Chicken with Tomatillos and Poblanos
Chicken with Tomatillos and Poblanos
0 Likes
Prep Time:
15 minutes
Cook Time:
60 minutes
Total Time:
75 minutes
Spicy chicken with tomatillo sauce, served over rice with choice of beans. Add extra chiles for more heat, like a serrano pepper.
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
Instructions:
  • Preheat oven to 450 degrees F (230 degrees C). Roast peppers for 25 minutes until skins are easily removable. Peel and chop peppers.
  • Combine chopped peppers, tomatillos, onion, red pepper, green onion, and garlic in a medium saucepan. Add chicken broth and bring to a boil. Reduce heat and simmer for 15 minutes.
  • In a large skillet over medium heat, warm oil. Coat chicken in flour, then pan-fry. Pour tomatillo mix over chicken. Add oregano, salt, black pepper, and cayenne. Let simmer for 25 minutes until chicken is cooked. Mix in cilantro right before serving.

Similar Recipes