Chicken with Tomatillos and Poblanos

Chicken with Tomatillos and Poblanos

64
Suzanne 2

"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."

Ingredients

1 h 15 m servings 334 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 334 kcal
  • 17%
  • Fat:
  • 13.2 g
  • 20%
  • Carbs:
  • 23.6g
  • 8%
  • Protein:
  • 31.5 g
  • 63%
  • Cholesterol:
  • 68 mg
  • 23%
  • Sodium:
  • 384 mg
  • 15%

Based on a 2,000 calorie diet

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Directions

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  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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Reviews

64
  1. 82 Ratings

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My oh my, was this delicious! Simply perfect dish! Smells great, looks pretty and tastes so good you'll thank yourself for making this! I used a variety of peppers, poblano, jalapeno, and yellow...

I made this when I got tomatilloes in my CSA (farm delivery) box and didn't know what to do with them. A great, tasty supper dish! I did add a serrano pepper as suggested, for extra kick. It ...

5 stars if eaten with black beans & bacon (from this site) and rice...as suggested by Naples. What a hit it is when those two are combined with this recipe!! Leftovers were fabulous - and then I...