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My review
Chicken with Tomatillos and Poblanos
Suzanne
"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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Ingredients
1 h 15 m servings 334 calsOriginal recipe yields 4 servings
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Directions
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- 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.
- 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.
- 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.
Nutrition Facts
Per Serving: 334 calories; 13.2 g fat; 23.6 g carbohydrates; 31.5 g protein; 68 mg cholesterol; 384 mg sodium. Full nutrition
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Reviews
Read all reviews 7088 Ratings
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Most helpful positive review
5/3/2009
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
4/1/2003
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...
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5/3/2009
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...
10/1/2006
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 ...
12/29/2009
5 stars if eaten with black beans & bacon (from this site) and rice...as suggested by Naples. What a hit it is when those two are combined with this recipe!! Leftovers were fabulous - and then I...
11/30/2010
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 ...
6/1/2007
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...
6/29/2008
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...
8/26/2007
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...
3/13/2006
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...
2/15/2006
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...