Chicken with Tomatillos and Roasted Poblanos, Jalapenos, and Anaheim Peppers
The next few months are going to be crazy with business travel, so I probably won't be able to cook as many new things as I'd like. So I have decided that I'll try something new at least every Sunday. Last week I made short ribs for the first time, and tonight I tried another new recipe, Chicken with Tomatillos and Roasted Poblanos, Jalapenos, and Anaheim Peppers.
The original recipe can be found here. I made only minor changes; my version is below -
Ingredients
- 3-4 boneless, skinless chicken breasts
- 2 poblano peppers
- 1 Anaheim pepper
- 2 jalapeno peppers (1 whole for roasting, 1 chopped)
- 1 red pepper, chopped
- 1 small onion, chopped
- 3 green onions, chopped
- 5 cloves of garlic, chopped
- 1 1/2 cups chicken broth
- 1/4 tsp Mexican oregano
- Salt and pepper
- Cayenne pepper
- Cornstarch
- Olive oil
- Handful of freshly chopped cilantro
Directions
- Heat oven to 400 degrees. Place poblanos, the Anaheim, and 1 jalapeno directly on the rack. Cook for 20 minutes, turning peppers two times. Remove from the oven, let cool, and remove the skin. Chop peppers.
- Heat olive oil in a pan; I used a medium nonstick pan. Add all of the peppers, onion, green onion, and garlic. Saute 2 minutes. Add chicken broth and oregano, bring to a boil, then reduce to a simmer for 15 minutes. Season lightly with salt, pepper, and cayenne.
- Heat olive oil in a separate, larger pan. Season chicken lightly with salt, pepper, and cayenne. Dredge in cornstarch (or flour), shake off excess, and put in the pan. Cook on each side for about 3 minutes, or until golden brown.
- Add pepper mixture to the chicken and let simmer for 25 minutes (until chicken is done), adjusting seasonings if necessary.
- Stir in cilantro and serve over rice.
Jon and I both loved this dish. At first bite the sauce tasted sweet, but then the heat came out and rounded out the flavors - just right! The sauce was great on the rice, too. I'd definitely make this one again.
