Chicken with tomatillos, poblanos, and Anaheims

Contributed by Preston Maring, MD

Chicken with tomatillos, poblanos, and Anaheims

Sometimes I live a little on the edge.  I've been known to remove those labels on pillows that say "do not remove under penalty of law".  I've also "topped off" a few times at the gas pump. 

And, making this wonderful dish last night, I wasn't able to remove every bit of skin on the poblanos and Anaheim peppers, but no one noticed. This recipe takes time — but it is so worth it. The flavors were new to me. I will come back. 

Having some leftover brown and wild rice made it a little easier. I didn't use one of the standard ways to roast the chilies — 425 degrees for 20 to 25 minutes then put the whole chilies in a bag to steam before removing the skins under running water when they are cool enough to handle. This might have worked better than the method I used.

I cut each one in half lengthwise, seeded them, then flattened the halves skin side up on a baking sheet. I broiled them until they were somewhat blackened, but they didn't blacken evenly making it hard to get off all the skin. Don't let this part deter you. This makes a fantastic lunch for the next day.

Servings: 4


  • 4 poblano chile peppers, skinned and chopped
  • 3 Anaheim chile peppers, skinned and chopped
  • 1 pound tomatillos, diced
  • 1 medium yellow onion, diced
  • 1 red bell pepper, diced
  • 6 cloves garlic, minced
  • 1 cup vegetable broth
  • 3 tablespoons canola oil
  • 4 small boneless, skinless half chicken breasts or leftover chicken pieces from the freezer from a previous roast chicken), cut into pieces an inch or 2 wide
  • 3 tablespoons flour
  • 1 heaping tablespoon dried oregano
  • 1/2 teaspoon salt
  • Big pinch black pepper
  • Big pinch cayenne pepper
  • 1 cup fresh cilantro, chopped

Note: Tomatillos can be sticky when you peel off the skin — doing it under water is easier.


  1. Skin the peppers using one of the methods above.  
  2. Combine the peppers, tomatillos, onion, red pepper, and the stock in a medium saucepan. Bring to a boil then simmer for about 15 minutes. The tomatillos will release a lot of juice. 
  3. Heat the oil in a large skillet.  
  4. Dredge the chicken in the flour. Saute on both sides until it’s beginning to brown.  
  5. Pour the vegetable mixture over the chicken.  
  6. Season with oregano, salt, black pepper,  and cayenne pepper. Simmer until the chicken is cooked through — maybe 20 to 25 minutes.  
  7. Add a little more stock if needed.  
  8. When finished cooking, stir in the chopped cilantro.  
  9. Serve over brown rice.

Nutrition information (per serving)

  • Calories: 352
  • Total fat: 2 g
  • Trans fat: 0 g
  • Cholesterol: 68 mg
  • Sodium: 398 mg
  • Total carbohydrate: 26 g
  • Dietary fiber: 5 g
  • Total sugars: 11 g
  • Protein: 33 g