Chicken with Tomatillos & Poblanos

Total Time

1 Hour 15 Minutes

Servings

4

Ingredients

• 3 fresh poblano chile peppers
• 3 Anaheim chile peppers
• 3/4 pound tomatillos, diced
• 1 onion, chopped
• 2/3 cup red pepper, diced
• 4 spring onions, chopped
• 6 cloves finely chopped garlic
• 1 cup chicken broth
• 3 tablespoons vegetable oil
• 4 skinless, boneless chicken breast halves - cut into 2 inch pieces
• 1/4 cup plain flour
• 1 tablespoon dried oregano
• 1/2 teaspoon salt
• 1 pinch black pepper
• 1 pinch cayenne pepper
• 2/3 cup fresh coriander, chopped

Instructions

1. Preheat oven to 230°C. Roast peppers for about 25 minutes, until the skins can easily be removed. Remove skins, and chop peppers.
2. 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.
3. Heat oil in a large skillet over medium heat. Dredge chicken in flour, then sauté 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 coriander just before serving.