Chicken with Tomatillos and Poblanos

Chicken with Tomatillos and Poblanos

Made  times
Suzanne 3

"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."
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1 h 15 m servings 334 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • 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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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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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.


  1. 84 Ratings

Most helpful positive review

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...

Most helpful critical review

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 whe...

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 suggested by Naples. What a hit it is when those two are combined with this recipe!! Leftovers were fabulous - and then I...

This was excellent and the smell of the peppers roasting was heavenly. Do not skip this step! I did have problem getting the skin off of the Anaheims even after placing them in the freezer so I ...

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 n...

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 fi...

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 add...

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. Tha...

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 th...

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