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, Iwasn't able to remove every bit of skin on the poblanos and Anaheim peppers, but no one noticed. This recipe takes time --- but it 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 - 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.
- 4 poblano chile peppers, skinned and chopped
- 3 Anaheim chile peppers, skinned and chopped
- 1 pound tomatillos, diced (they are sticky when you peel off the skin — doing it under water is easier)
- 1 medium yellow onion, diced
- 1 red bell pepper, diced
- 6 cloves garlic, minced
- 1 cup vegetable broth ( remember to check the earlier post about making your own stock – it’s great to have in the freezer — search for Stone Stock on the home page )
- 3 tablespoons canola oil
- 4 small boneless, skinless half chicken breasts ( or leftover chicken pieces from the freezer leftover from a previous roast chicken), cut into pieces and inch or two 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
Skin the peppers using one of the methods above. 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.
Heat the oil in a large skillet. Dredge the chicken in the flour. Saute on both sides until it’s beginning to brown. Pour the vegetable mixture over the chicken. Season with oregano, salt, black pepper, and cayenne pepper. Simmer until the chicken is cooked through — maybe 20 -25 minutes. Add a little more stock if needed. when finished cooking, stir in the the chopped cilantro. Serve over brown rice.
Nutrition Information (per serving)
- Calories: 352
- Fat: 14gm
- Saturated Fat: 2 gm
- Trans Fat: 0 gm
- Cholesterol: 68 mg
- Carbohydrate: 26 gm
- Sugars: 11 gm
- Fiber: 5 gm
- Sodium: 398 mg
- Protein: 33 gm