Chicken With Tomatillos And Poblanos Recipes

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CHICKEN WITH TOMATILLOS AND POBLANOS



Chicken with Tomatillos and Poblanos image

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.

Provided by Suzanne

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h15m

Yield 4

Number Of Ingredients 16

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

Steps:

  • 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.

Nutrition Facts : Calories 333.6 calories, Carbohydrate 23.6 g, Cholesterol 68.4 mg, Fat 13.2 g, Fiber 5.7 g, Protein 31.5 g, SaturatedFat 2.2 g, Sodium 384.2 mg, Sugar 8.7 g

BRAISED CHICKEN WITH TOMATILLOS AND JALAPENOS



Braised Chicken with Tomatillos and Jalapenos image

Provided by Anne Burrell

Categories     main-dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 13

6 tomatillos, husked
2 jalapenos
Extra-virgin olive oil
4 chicken thighs, trimmed of excess fat and skin
4 chicken legs
Kosher salt
1 large Spanish onion, cut into 1/4-inch dice
3 cloves garlic, smashed and finely chopped
2 cups chicken stock
2 limes, zested and juiced
1/4 cup chopped fresh cilantro, plus a few more leaves for garnish
1/2 cup sour cream
2 limes, zested and juiced

Steps:

  • For the chicken: Preheat the grill.
  • Place the tomatillos and jalapenos on the grill and cook until the skins char and blister, 10 to 12 minutes. Remove the tomatillos and jalapenos from the grill and let cool.
  • Coat a large, wide straight-sided saute pan with olive oil and bring to medium-high heat.
  • Sprinkle the chicken generously with salt. Add the chicken legs and thighs, skin-side down, to the hot pan. Brown the chicken well on all sides. Remove from the pan and reserve.
  • Ditch the excess fat from the pan and add a few drops of new oil. Add the onions, season with salt and cook until the onions are very soft and aromatic, 7 to 8 minutes.
  • While the onions are cooking, coarsely chop the tomatillos and reserve. Chop the jalapenos into 1/4-inch dice and reserve with the tomatillos. If you want to tone down the heat, remove the seeds from the jalapenos before chopping.
  • Add the garlic to the pan with the onions and cook for 1 to 2 minutes.
  • Add the reserved tomatillos and jalapenos. Stir to combine and add the chicken stock, lime juice and zest. Taste and season with salt if needed (it probably will).
  • Return the chicken to the pan and bring to a boil. Reduce to a simmer and cover. Cook for 15 minutes.
  • Remove the lid and let cook for 15 more minutes. This will allow the stock to reduce. Taste for seasoning and adjust if needed.
  • For the sour cream: Combine the sour cream with the lime zest and juice and reserve.
  • Remove the chicken from the pan and stir in the cilantro.
  • Spoon the sauce over the chicken, sprinkle with cilantro leaves and serve with the lime sour cream.
  • Beverage Pairing Suggestion: Light Lager

DELICIOUS CHICKEN POBLANO



Delicious Chicken Poblano image

Make and share this Delicious Chicken Poblano recipe from Food.com.

Provided by piranhabriana

Categories     Chicken Breast

Time 50m

Yield 3 serving(s)

Number Of Ingredients 11

3 chicken breasts
1 lime
1 medium yellow onion, chopped
2 poblano peppers, chopped into 1/4 ",pieces and seeded
1/2 cup sour cream
1 (8 ounce) carton whipping cream
1 cup shredded monterey jack cheese
1/4 cup butter
salt, to taste
pepper, to taste
thyme, to taste

Steps:

  • Shake pepper and thyme on chicken breasts.
  • Melt butter in skillet and brown the chicken (do not cook all the way thru because you are still going to put it in the oven).
  • Set aside in a baking dish and preheat oven to 375 degrees.
  • In a saute pan, melt butter and saute onion and poblano peppers till soft.
  • Take 3/4 of the onion and pepper mixture and place in blender along with a dash of salt.
  • Add sour cream and whipping cream to reach a thick consistency (about 1/4 of the carton).
  • Turn on blender and puree, leaving some of the texture- set aside.
  • Place chicken breasts in a baking dish, squeeze lime juice on each breast, then pour the pureed mixture over them.
  • Take the remainder of the peppers and onion and place them on top of the chickens.
  • Cover the top with cheese and lightly sprinkle thyme on top of everything.
  • Place in the oven uncovered for 25 minutes- the cheese will be starting to brown by then.
  • Serving suggestion: With rice!

Nutrition Facts : Calories 913.6, Fat 76.7, SaturatedFat 42.7, Cholesterol 290.5, Sodium 494.5, Carbohydrate 15.1, Fiber 3.7, Sugar 3.6, Protein 43.9

CHICKEN WITH TOMATILLOS AND POBLANOS



Chicken with Tomatillos and Poblanos image

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.

Provided by Suzanne

Categories     Mexican Recipes

Time 1h15m

Yield 4

Number Of Ingredients 16

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

Steps:

  • 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.

Nutrition Facts : Calories 333.6 calories, Carbohydrate 23.6 g, Cholesterol 68.4 mg, Fat 13.2 g, Fiber 5.7 g, Protein 31.5 g, SaturatedFat 2.2 g, Sodium 384.2 mg, Sugar 8.7 g

CHICKEN WITH TOMATILLOS AND CILANTRO



Chicken With Tomatillos and Cilantro image

If you've never cooked with tomatillos, this is a great place to start! This is a close adaptation from Steven Raichlen's "Big Flavor Cookbook" (great book!), and has been a favorite as it is fresh, easy to make, adaptable, and lower in calories and fats. I've served it on rice as well as in tortillas. It can be made ahead to reheat, and has contemporary feel in its fresh flavors. I like to use skinned, deboned chicken thighs, although Mr. Raichlen uses breasts.

Provided by JaniceJean

Categories     Chicken

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

1 lb tomatillo, husked
1 1/2 lbs skinless chicken, cut in approximately 2 inch diameter pieces
kosher salt
fresh ground black pepper
1 -2 tablespoon olive oil
1/2 cup onion, chopped
4 scallions, chopped
1 seeded minced jalapeno
1 -2 tablespoon fresh lime juice
1/2-1 teaspoon sugar
1/4-1/2 cup chopped fresh cilantro

Steps:

  • Roast husked, rinsed tomatillos in a cast iron skillet over medium heat until browned on all sides and soft (about 8-10 minutes)- use tongs to turn.
  • Transfer tomatillos to food processor and coarsely grind.
  • Wash and dry chicken, season liberally with salt and pepper.
  • Saute onions, scallions and jalapeno in olive oil until soft- approximately 4 minutes.
  • Increase heat to high and add chicken, cooking until lightly seared, approximately 2 minutes.
  • Still in tomatillo, lime juice, and sugar, and simmer until done.
  • Stir in cilantro and cook for one minute.
  • Correct seasoning, adding salt or sugar to taste.
  • Serve with rice or tortillas.

Nutrition Facts : Calories 364.1, Fat 10.7, SaturatedFat 2.4, Cholesterol 144.7, Sodium 131, Carbohydrate 10.7, Fiber 3, Sugar 6.4, Protein 54.5

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