Name: Chicken with Tomatillos and Poblanos
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: Fresh poblano chile peppers - 3; Anaheim chile peppers - 3; Tomatillos, diced - ¾ pound; Onion, chopped - 1; Red bell pepper, diced - ⅔ cup; Green onions, chopped - 4; Garlic, minced - 6 cloves; Chicken broth - 1 cup; Vegetable oil - 3 tablespoons; Skinless, boneless chicken breast halves - cut into 2 inch pieces - 4; All-purpose flour - ¼ cup; Dried oregano - 1 tablespoon; Salt - ½ teaspoon; Black pepper - 1 pinch; Cayenne pepper - 1 pinch; Fresh cilantro, chopped - ⅔ cup

Ingredients for - Chicken with Tomatillos and Poblanos

1. Fresh poblano chile peppers 3

2. Anaheim chile peppers 3

3. Tomatillos, diced ¾ pound

4. Onion, chopped 1

5. Red bell pepper, diced ⅔ cup

6. Green onions, chopped 4

7. Garlic, minced 6 cloves

8. Chicken broth 1 cup

9. Vegetable oil 3 tablespoons

10. Skinless, boneless chicken breast halves - cut into 2 inch pieces 4

11. All-purpose flour ¼ cup

12. Dried oregano 1 tablespoon

13. Salt ½ teaspoon

14. Black pepper 1 pinch

15. Cayenne pepper 1 pinch

16. Fresh cilantro, chopped ⅔ cup

How to cook deliciously - Chicken with Tomatillos and Poblanos

1 . Stage

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 . Stage

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 . Stage

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.