Directions
Prep 15 m Cook 1h Ready In 1 h 15 m
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.
Ingredients
1 h 15 m 4 servings 334 cals
3 fresh poblano chile peppers
3 Anaheim chile peppers
3/4 pound tomatillos, diced
1 onion, chopped
2/3 cup red bell pepper, diced Mixed Bell Peppers
4 green onions, chopped
6 cloves garlic, minced
1 cup chicken broth
Swanson (Food) 33% Less Sodium Natural Chicken Broth 32 Fl Oz
3 tablespoons vegetable oil
4 skinless, boneless chicken breast halves – cut into 2 inch pieces
Boneless Skinless Chicken Breasts
1/4 cup all-purpose flour1 tablespoon dried oregano
1/2 teaspoon salt1 pinch black pepper
1 pinch cayenne pepper
2/3 cup fresh cilantro, chopped
Nutrition Facts
Per Serving: 334 calories; 13.2 g fat; 23.6 g carbohydrates; 31.5 g protein; 68 mg cholesterol; 384 mg sodium.
Recipe By AllRecipes
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