Chicken with Tomatillos and Poblanos

Name: Chicken with Tomatillos and Poblanos
Cuisine: Western

Features:

Cuisine:

Western

Directions

Ingredients :

3 fresh poblano chile peppers

3 Anaheim chile peppers

¾ pound tomatillos

diced

1 onion

chopped

⅔ 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

¼ cup all-purpose flour

1 tablespoon dried oregano

½ teaspoon salt

1 pinch black pepper

1 pinch cayenne pepper

⅔ cup fresh cilantro

chopped

Methods :

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.