I added 2 jalapenos to this dish - one was roasted, and the other was sauteed. I also used more chicken broth than the recipe called for so we'd have more sauce. Loved how it tasted sweet at first and then the heat came out and rounded out the flavors - definitely add jalapenos to give this recipe some life.

I LOVED this! I'd give it five stars, except I had to make modifications. I used dried cilantro in place of the fresh, a Cubanelle pepper in place of the Anaheims (the store didn't have any), pre-cooked deli fresh diced chicken (which allowed me to skip most of the third step, which drastically cut down cooking time), a pinch of red pepper flakes since I was out of cayenne, and I did add two serrano peppers for an added kick. I served this over white rice, and it was plenty filling. My father even managed to sneak away with the little bit of leftovers I had. I plan on making this again and again, thank you so much, Suzanne!

Thanks for submitting this recipe Suzanne! I made it for dinner last night and my husband loved it! He couldn't stop raving about how great it turned out. I did make a few modifications. I added some additional chicken broth it to give it enough juice to simmer in. I also added some lime to add some additional flavor. I will definitely be adding this to my recipe box.

This is very good! I forgot to make the black beans I wanted - I'll have to remember them next time! My husband and kids don't like them anyway! I do think it'd give this dish the "fill" it needs. I used two very large poblanos and added two serrano peppers. I also seasoned the flour with white pepper and jalapeno powder. I think I may add more broth next time and serve it over rice. As it stands, there wouldn't have been enough juice to flavor up the rice. I roasted the peppers and heated the sauce the night before to allow the flavors to blend better. I was cooking stuff on the stovetop anyway, so keeping an eye on the peppers was easy. I think 25 minutes is too long to roast them, as they were quite cooked when done. Next time I'll use my own method of oiling them up and roasting them on the proprane grill. I also added a splash of fresh-squeezed lime juice before serving also. Very good - thank you!

Very good. Made this one for a dinner party and it was very well received. Only changes I made were with tomatillos - couldn't find them fresh, so I used canned (worked perfectly) and I kept the chicken breasts whole. Gave the dish a quick lime squeeze before serving and served with black beans and white rice.

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.

This is a new favorite recipe. Tastes wonderful. Tastes great with black beans!!!

Very tasty but not quite as spicy as I expected. I used the tip mentioned by a previous reviewer of putting the roasted peppers in the freezer for a few mins - the skins came off easy peasy. Thanks!

I will definitely be making this one again! I don't know if my produce was "larger" than intended in the recipe, but I needed almost double the chicken broth and a LARGE saucepan. Note to those who have not charred and removed skins from peppers before...allow extra time - as it's not easy (I found out the hard way) but it is definitely worth the effort to get at least SOME of the skins off. (Plus the roasted peppers add an extra dimension to the dish)

This is a very colorful and SPICY dish. I also loved the salsa, which had a thick, yet smooth consistency. Although I enjoy spicy dishes, I think next time I will reduce the amount of chiles or seed them. Thanks!

This was a very good dish - but very labor intensive. Will definitely make it again, but next time will make it on a weekend for sure!

A little bit of work, but worth it! I will definetly keep this one in my recipe box.

This received very good comments from all of our dinner guests. A lighter Mexican fare. The tomatillos were a delicious addition and the red peppers roasted beautifully. (Be sure the skin has separated before removing from the oven. Then place in the freezer for a few minutes and the skin will separate even further.) I did add more heat via a jalapeno and some hot sauce.

Sorry, we didn't care for the tomatillos. It was the first time I have ever used them and was very disappointed with the flavor. Don't know what I expected, but will never use again. Also when I roasted the peppers, some were just too thin to peel so I lost all the pepper. Luckily there were extra to add. Will never make again.

this was quick and easy; substituted roasted jalopenos for the peppers since they were in the freezer. Even better the 2nd day.