Chicken with Tomatillos and Poblanos

Chicken with Tomatillos and Poblanos
  • PREP TIME
    15 mins
  • COOK TIME
    1 hrs
  • TOTAL TIME
    1 hrs 15 mins
  • SERVING
    4 People
  • VIEWS
    288

Embark on a culinary journey to the heart of Mexico with this vibrant chicken dish. Tender chicken pieces are simmered in a luscious, tangy tomatillo sauce, infused with the smoky notes of roasted poblano peppers and a medley of fresh vegetables. A guaranteed crowd-pleaser, best served over a bed of fluffy rice or with a side of your favorite beans.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    24 g
  • Cholesterol
    68 mg
  • Fiber
    6 g
  • Protein
    32 g
  • Saturated Fat
    2 g
  • Sodium
    384 mg
  • Sugar
    9 g
  • Fat
    13 g
  • Unsaturated Fat
    0 g

DIRECTIONS

Salamander lied porpoise much over tightly circa horse taped so innocuously side crudey mightily rigorous plot life. New homes in particular are subject. All recipes created with FoodiePress have suport for Micoformats and Schema.org is a collaboration byo improve convallis.

Image Step 01
01 Step

Recipe View 30 mins Preheat oven to 450 degrees F (230 degrees C). Roast peppers for about 25 minutes, until the skins can easily be removed. Remove skins, seeds, and membranes, then chop peppers. (Estimated time: 30 minutes)

Image Step 02
02 Step

Recipe View 20 mins 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, stirring occasionally to prevent sticking. (Estimated time: 20 minutes)

Image Step 03
03 Step

Recipe View 10 mins Heat oil in a large skillet over medium heat. Dredge chicken in flour, shaking off any excess. Saute chicken briefly on all sides until lightly browned. (Estimated time: 10 minutes)

Image Step 04
04 Step

Recipe View 30 mins Pour tomatillo mixture over chicken in the skillet. Season with oregano, salt, black pepper, and cayenne pepper. Bring to a simmer, then reduce heat to low, cover, and simmer for 25 minutes, or until chicken is no longer pink and the sauce has thickened slightly. (Estimated time: 30 minutes)

Image Step 05
05 Step

Recipe View 5 mins Stir in the cilantro just before serving. Taste and adjust seasonings as needed. (Estimated time: 5 minutes)

For a deeper, more complex flavor, try charring the tomatillos and peppers under a broiler before dicing them.
If you don't have Anaheim peppers, you can substitute with another mild green chile pepper like Cubanelles.
A squeeze of lime juice at the end brightens the flavors and adds a touch of acidity.
This dish is even better the next day, as the flavors have had time to meld.

Kristoffer Cassin

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.3/ 5 ( 96 Ratings)
Total Reviews: (3)
  • Brigitte Morar

    Easy to follow recipe and the results were fantastic. I served it with cilantro-lime rice and black beans, and it was a complete meal.

  • Prudence Davis

    I made this for a dinner party and everyone raved about it. The tomatillo sauce is so unique and delicious. I will definitely be making this again!

  • Victor Hilpert

    This recipe is amazing! The flavors are so vibrant and the chicken is incredibly tender. I added a serrano pepper for extra heat and it was perfect.

LEAVE A REVIEW

Please Rate