Chicken with Tomatillos and Poblanos Recipe

My oh my, was this delicious! Simply perfect dish! Smells great, looks pretty and tastes so good you'll thank yourself for making this! I used a variety of peppers, poblano, jalapeno, and yellow and orange bell peppers. I almost took a short cut and was just going to chop and saute them, but I'm so glad I adhered to the recipe and roasted them first, which didn't require much more effort. The skins slipped off easily, and I think roasting the peppers contributed depth of flavor. I didn't bother with the green onion, as I found the regular onion sufficient. Once I combined the sauteed chicken with the pepper mixture I found that simmering that mixture 10-15 minutes was enough to cook the chicken. I believe 25 minutes would have made it overcooked and quite probably dry and chewy. Half the amount of cilantro was perfect for hubs and me, but that is a matter of personal taste buds. For added richness I swirled in a little butter at the end. I served this over white rice with a side of "Black Beans with Bacon," also from this site. I am really surprised that as I write this only 17 other people have reviewed it. I hope this review will encourage more cooks to give this recipe a try!

The best I’ve made (off of any recipe site) in the 5 years I’ve been doing this. Absolutely amazing. Modifications: I halved the recipe since there are only two of us. Used a Hatch chile instead of the Anahiem (they’r in season now). Added a jalapeño from the garden. Added a tablespoon or so of turbinado and about ¾ cup of chicken stock. Then I roasted all the peppers and tomatillos on the grill before skinning them and adding ‘em to the pot. I forgot the oregano and the cilantro…those could have made it even better, if that’s possible. Just fantastic. ( I just finished the leftovers for lunch – just as good). Great recipe.

I made NO changes! It was so good!! We are on keto so made cauliflower rice to go with it. Needed a bit more salt and I did throw in a Serrano like suggested. It had heat! Lol my only suggestion would be to double it to eat the next day for lunch or dinner because the next day it was even better!!! Oh! I also didn’t use the flour. Just sautéed the chicken as is. Still so good!!!

To those that had trouble with the skin on the peppers -- don't give up! Try again; you won't regret it. 450 oven, blacken pasillos or tomatillos or jalapenos. Place blackened pasillos in a ziploc for 10 minutes. No problem, the skins will be peeling off whole and the extra flavor is worth it. We had some red chiles in a jar and chopped them; but kept them out till the very end for color --- same as for the celantro. It is easier to do this with a partner; one chops, one gets the spices and gets the pots ready - have fun. For a base we used black beans mixed with Minute Rice. Be patient, this recipe is worth the extra time. It's a beautiful ting!

I really liked this one - I also added 2 jalapenos (both roasted) - great spice and flavor. I cooked the chicken for 15 mins instead of the full 25mins and the chicken was perfect. Too spicy for the kids. I'll make this again for sure.

This was a great recipe! A couple of things I would do differently for the consistency - mix the pepper and tomatillo mixture in my chopper a few times to make it more incorporated and more like a sauce. Mine was a chunky vegetable mixture. The flavors were great - I had 3 poblanos, 1 jalapeno and 2 sweet bell peppers. Roasting them is a must!!! I also didn't have green onions, so I used 1/2 of a vidalia. I don't use wheat flour, so I dredged the chicken in white bean flour. I don't think it's a necessary step, sauteed chicken would be just fine. Served with black beans (put some poblanos and onions in that, too) and rice.

I added 2 jalapenos to this dish - one was roasted, and the other was sauteed. I also used more chicken broth than the recipe called for so we'd have more sauce. Loved how it tasted sweet at first and then the heat came out and rounded out the flavors - definitely add jalapenos to give this recipe some life.

I made this when I got tomatilloes in my CSA (farm delivery) box and didn't know what to do with them. A great, tasty supper dish! I did add a serrano pepper as suggested, for extra kick. It was tangy and flavorful, the flour coating helped the chicken to retain just a bit of crispness as well as giving the sauce body. I served this with black beans and cornbread. Yum! A keeper. For the peppers: Put charred peppers into a Ziploc and close, allow to cool, and then peel off the skins. This steams the peppers and allows the skins to come off more easily. The oven roasting was great, though if you have a gas stove you can also char them directly on the burner. The roasting adds nice depth to the dish.

This combination of flavors was excellent! I didn't have Anaheim but added some serano peppers. I also added a little bit of Rotel into the sauce pan while simmering. I purred the pepper/tomatillo mixture. I kept the chicken in breasts, but pounded them to 1/4 inch thick. Poured some of the sauce over the chicken once browned and after simmering for 20 minutes covered, I added a little sour cream and extra chicken broth. Served with rice and some monterray jack cheese.

This was delicious. My husband is on a restricted diet, so I used a salt substitute. I also sprayed a pan with Pam and cooked the chicken without the oil. Next time I'll serve the cilantro on the side and add the juice of a lime just before serving.

All of the flavors were delicious, but the oregano was too overpowering...I would cut it down to a teaspoon...or eliminate it altogether. Way too much oregano. Otherwise it was fantastic. I also skipped the flour dredge and didn't miss it at all. That took this recipe into the low-carb zone, which is nice when you are a Mexican/ Tex-Mex junkie and need to watch those things.

This is comfort in every bite.

I doubled the chicken broth, halved the chicken, and added some diced red tomatoes towards the end.

Excellent !! The entire family liked it, even the kidlette!!

This recipe is ridiculously good. The peppers and the cilantro play nicely off each other to make for a flavorful medley. I would probably make this much more frequently, but it is very labor intensive. It takes me nearly 2 hours to make it, and most of that time I'm actively on my feet cooking. (30 minutes roasting the peppers, 30 minutes fighting with the pepper skins and seeds, 15 minutes cooking the veggie mix, 30 minutes sauteing and simmering)

This is an amazing dish! My husband loved it so much that he asked me to make it for company just a couple of days after I made it the first time. We did not use bell peppers - we used the non-heat peppers from our garden and added a little more chicken broth than it called for. We did everything else as directed. It’s a great healthy dish!!!

So good. I didn’t grow tomatillos this year so I used green tomatoes. I often substitute green tomatoes for tomatillos and really like the flavor. We loved this.

Awesome dish, makes great leftovers for lunch tacos (if there are any leftovers)

Definitely needs a couple Serranos. Might even toss in a ghost pepper.

REALLY GOOD!!!! Will make it again. Served it over spanish rice.OMG DELICIOUS!!!