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Spicy Chicken with Tomatillos and Poblanos

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PREP TIME
15 min
COOKING TIME
60 min
TOTAL TIME
75 min
SERVINGS
4 servings
Dinner Mexican
Spicy Chicken with Tomatillos and Poblanos
Ingredients
  • 3 fresh poblano chile peppers
  • 3 Anaheim chile peppers
  • 3/4 pound tomatillos, diced
  • 1 onion, chopped
  • 2/3 cup red bell pepper, diced
  • 4 green onions, chopped
  • 6 cloves garlic, minced
  • 1 cup chicken broth
  • 3 tablespoons vegetable oil
  • 4 skinless, boneless chicken breast halves - cut into 2 inch pieces
  • 1/4 cup all-purpose flour
  • 1 tablespoon dried oregano
  • 1/2 teaspoon salt
  • 1 pinch black pepper
  • 1 pinch cayenne pepper
  • 2/3 cup fresh cilantro, chopped
Instructions
1
Preheat your oven to a high temperature of 450 degrees Fahrenheit or 230 degrees Celsius. Roast the peppers in the oven for approximately 25 minutes, until their outer layers come off easily. Peel the roasted peppers and chop them into smaller pieces.
2
In a medium-sized saucepan, combine the chopped peppers with tomatillos, an onion, red pepper, green onions, and garlic. Add chicken broth to the mixture and stir it well. Bring the mixture to a boil, then reduce the heat and let it simmer for 15 minutes.
3
Heat some oil in a large skillet over medium heat. Dredge the chicken in flour, and then quickly cook it in the skillet. Pour the tomatillo mixture over the chicken and add oregano, salt, black pepper, and cayenne pepper to taste. Let the chicken simmer in the mixture for 25 minutes or until it is no longer pink. Just before serving, stir in some chopped cilantro to add freshness.