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Chicken with Tomatillos and Poblanos

SUBMITTED BY: Suzanne PHOTO BY: Caroline C

"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."
RECIPE RATING:
The reviewer gave this recipe 19 stars. This recipe average a 4.2 star rating.
Read Reviews (15)
PREP TIME  15 Min
COOK TIME  1 Hr
READY IN  1 Hr 15 Min

SERVINGS

 (Help)
    
Servings
 

INGREDIENTS (Nutrition)

  • 3 fresh poblano chile peppers
  • 3 Anaheim chile peppers
  • 3/4 pound tomatillos, diced
  • 1 onion, chopped
  • 2/3 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
  • 1/4 cup all-purpose flour
  • 1 tablespoon dried oregano
  • 1/2 teaspoon salt
  • 1 pinch black pepper
  • 1 pinch cayenne pepper
  • 2/3 cup fresh cilantro, chopped

DIRECTIONS

  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

The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 23, 2003 by Flobees
Sorry, we didn't care for the tomatillos. It was the first time I have ever used them and was... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 23, 2003 by PATTY
this was quick and easy; substituted roasted jalopenos for the peppers since they were in the... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 1, 2007 by JulieCC
This is very good! I forgot to make the black beans I wanted - I'll have to remember them... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 1, 2006 by Gina_CA
I made this when I got tomatilloes in my CSA (farm delivery) box and didn't know what to do... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 13, 2006 by Caroline C
Very tasty but not quite as spicy as I expected. I used the tip mentioned by a previous... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 15, 2006 by FOCUSED ON FOOD
I will definitely be making this one again! I don't know if my produce was "larger" than... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 26, 2007 by TINAMARIE1971
Thanks for submitting this recipe Suzanne! I made it for dinner last night and my husband... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 31, 2006 by Tanya
This is a new favorite recipe. Tastes wonderful. Tastes great with black beans!!! MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 12, 2006 by FOODGU1
This is a very colorful and SPICY dish. I also loved the salsa, which had a thick, yet smooth... MORE