Chicken with Tomatillos and Poblanos

Chicken with Tomatillos and Poblanos

Suzanne 1

"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 {{adjustedServings}} servings 334 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • 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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  • Prep

  • Cook

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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 63

  1. 81 Ratings


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 and orange bell peppers. I almost took a short cut and was just going to chop and saute them, but I'm so glad I adhered to the recipe and roasted them first, which didn't require much more effort. The skins slipped off easily, and I think roasting the peppers contributed depth of flavor. I didn't bother with the green onion, as I found the regular onion sufficient. Once I combined the sauteed chicken with the pepper mixture I found that simmering that mixture 10-15 minutes was enough to cook the chicken. I believe 25 minutes would have made it overcooked and quite probably dry and chewy. Half the amount of cilantro was perfect for hubs and me, but that is a matter of personal taste buds. For added richness I swirled in a little butter at the end. I served this over white rice with a side of "Black Beans with Bacon," also from this site. I am really surprised that as I write this only 17 other people have reviewed it. I hope this review will encourage more cooks to give this recipe a try!


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 was tangy and flavorful, the flour coating helped the chicken to retain just a bit of crispness as well as giving the sauce body. I served this with black beans and cornbread. Yum! A keeper. For the peppers: Put charred peppers into a Ziploc and close, allow to cool, and then peel off the skins. This steams the peppers and allows the skins to come off more easily. The oven roasting was great, though if you have a gas stove you can also char them directly on the burner. The roasting adds nice depth to the dish.


5 stars if eaten with black beans & bacon (from this site) and suggested by Naples. What a hit it is when those two are combined with this recipe!! Leftovers were fabulous - and then I added some to Cottage Cheese Chicken Enchiladas and it REALLY enhanced the yum-factor of that recipe! Overall, a satisifying concoction that really complements other recipes!