Photo: Lily Banse
Chicken with Tomatillos and Poblanos
16 ingredients
15 min + 1 hr
4 servings
openrecipes
"A spicy chicken dish with a tomatillo sauce, best served over rice and accompanied with beans (black, red, or pinto are probably best). To increase the heat of the dish, you can always add more chiles - perhaps a serrano pepper."
Estimated Nutrition (whole recipe, rough)
844
Calories
47g
Protein
19g
Fat
117g
Carbs
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Chili | 1 tsp (2.7g) | 8 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes