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Chicken With Tomatillos and Poblanos

Submitted by LyricFox

Ingredients

3 Poblano chili peppers, chopped
2 Jalepeno peppers, small, diced
3/4 lb Tomatillos, chopped
1 Onion, chopped
2/3 c Red bell pepper, chopped
4 Green onions, chopped
6 Garlic cloves, minced
1 c Chicken stock
3 tbls Olive Oil
4 Boneless, skinless chicken breasts, 2" pieces
1/4 c Flour
1 tbls Oregano, dried
1/2 tsp Salt
1/4 tsp Black pepper, freshly ground
1/4 tsp Cayenne pepper
2/3 c Cilantro, chopped

Directions

(If you wish, you can roast both the poblano and jalapeno peppers and remove blackened skins before chopping. Recipe will work either with roasted or non-roasted peppers.)

In a medium saucepan, combine chopped peppers with chicken stock and simmer 5 minutes. Add tomatillos, onion, red pepper, green onion and garlic. Return to a boil, lower heat and simmer covered for 10-15 minutes. Remove from heat and reserve.

In a large skillet, heat oil. Saute chicken in oil until lightly browned. Add spices and flour. Mix well and cook 2 minutes, stirring constantly. Pour tomatillo mixture on top of chicken. Cover and simmer 25 minutes or until chicken is done stirring occasionally. Mixture will be quite soupy.

Serve over rice with flour tortillas and beans as sides.

4 Servings