Reviewed: Apr. 24, 2012

Husband liked it, I did not. Maybe I just don't care for tomatillos.

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Reviewer:

shanz1

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Cooking Level: Intermediate

Home Town: Arnold, Nebraska, USA

Living In: Rock Springs, Wyoming, USA

Reviewed: Mar. 11, 2012

Very flavorful and healthy!!! My husband even loved it and he is not a big fan of peppers. This is definitely not very spicy. I used dried green onions. I also broiled the veggies in step one for 7-10 mins instead of baking which takes longer. This recipe still takes about 1.5 hrs...but it is worth it!!!! Use a large sauce pan for step two...no way a medium saucepan would have held all of my veggies. Delicious! I served this over brown rice.

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Reviewer:

newchefgirl

Reviewed: Feb. 3, 2012

This was our first time using tomatillos and we were not crazy about their taste, so I had to use some sugar to tone that down. Next time I would use less of those and make the day ahead because the next day it rocked!

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Reviewer:

Debbie N

Reviewed: Sep. 22, 2011

This dish came out amazing. The flavor of the roasted peppers is so rich and mixed in with the tang of the tomatillos, it's untouchable.

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Reviewer:

kledou1

Reviewed: Sep. 21, 2011

Very good! The roasting peppers smelled delicious in my house. I roasted my peppers on a griddle, for about 25 minutes. After they were nice and black and blistery, I put them inside a plastic bag for 10 minutes. The steam that's created helps make the skin easier to peel off. I still had a little trouble getting all the skin off the poblano peppers, but who cares? Another thing, I only had 1 Anaheim pepper and no tomatillos, but who cares? It still tasted great with a nice serving of some Spanish rice on the side!

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Reviewer:

xmyheart

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Reviewed: Jul. 25, 2011

This was good and even better the next day. The only thing I did different from the recipe was adding a can of corn and a serrano pepper. Also, I used both red and yellow bell pepper. I served with chicken-flavored rice and refried beans. The next day, we ate all three wrapped up in fresh, flour tortillas.

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Reviewer:

2sabes

Cooking Level: Beginning

Living In: Kansas City, Kansas, USA

Reviewed: Jul. 10, 2011

We love this recipe! So full of flavor! I had to sub in one jalapeno for the Anaheim peppers - next time I will use 2 for a little more heat, but I'm hoping to be able to come across the anaheim chiles. I served with the black bean & rice recipe on this site - it was perfect! Thank you for sharing!!

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Reviewer:

mmyers168

Cooking Level: Intermediate

Reviewed: Jun. 16, 2011

This was beautiful, as well as tasty. The zing was just right for me, one who doesn't like full-on heat. I am also not a cook, but I pulled this off pretty easily. I would make it again.

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Reviewer:

AntsyFanny

Reviewed: Mar. 5, 2011

I'm glad to find a dish with traditional Mexican ingredients without the cheese and lard. I stumbled across this recipe when I had made some impulse purchases earlier this week and searched this website for recipes that had tomatillos and poblanos. I did make one alteration...I used vegeterian "chicken" strips as I am vegetarian. Still, I'm glad that I didn't simply pass over this recipe because it originally used meat.

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Reviewer:

snootyperson

Reviewed: Jan. 11, 2011

This combination of flavors was excellent! I didn't have Anaheim but added some serano peppers. I also added a little bit of Rotel into the sauce pan while simmering. I purred the pepper/tomatillo mixture. I kept the chicken in breasts, but pounded them to 1/4 inch thick. Poured some of the sauce over the chicken once browned and after simmering for 20 minutes covered, I added a little sour cream and extra chicken broth. Served with rice and some monterray jack cheese.

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