Chicken with Tomatillos and Poblanos

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

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!!!

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!!!

Amazing! I didn’t have anaheim chiles, so I used a yellow and a red roasted bell pepper instead. I also decreased the cooking oil to 1 tbsp. I served this as a topper for stuffed poblanos. (Giant broiled poblano halves with a layer of refried beans and brown rice, topped with this recipe.) It is a bit time consuming, but well worth it!

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 bought but forgot to add the cilantro. This was good though. I used fewer peppers to make sure it wasn’t spicy for my kids.

I unfortunately had some tomatillos that weren’t quite ripe and as flavorful as I expected, and I think that they leant to a dish that was really, really tangy, without as much depth as I would expect from my experience. But I threw in a couple of tablespoons of brown sugar, topped with queso blanco, avocado, and sour cream, and the recipe was very good. I will definitely try again with riper tomatillos. Unripe ingredients good be why people struggle with peeling their poblano/pasilla peppers, as well, or not searing them on high enough heat to blister the skins. But well worth the effort, and a nice change of pace.

I was looking for a recipe to use up a bunch of poblano and anaheim chilies I had and although we don’t care for tomatillos there was enough other flavors they were not too prevalent. We did find the called for amount of cilantro just too strong. The chicken was very tender. I served over toasted up rounds of polenta.

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.

It was pretty good. Kind of like a Mexican version of Sweet and Sour chicken. Its a fairly labor intensive recipe. I likely won’t make it again – not worth all the work.

Tasty goodness!

I made this for dinner! It was awesome. I was looking for a recipe that used Tomatillos and when I read the recipe and I knew I had almost everything on hand. I made some variations from the recipe. I didn’t have any Anaheim chile peppers on hand so I substituted by adding extra Pablano peppers. I didn’t use vegetable oil. I substituted for a healthier version of oil (Coconut Oil). The recipe hadn’t called for Parsley and I had fresh Parsley so I added that as well as the Fresh Cilantro. I didn’t have black beans to add. I know I will make this again since it was a very good dinner and I will make certain to get black beans ahead of time when I expect to make it again.

Made this the other night, served it with white rice and black beans, really enjoyed it. My boyfriend was not a huge fan, but that’s not the recipe’s fault, just a matter of taste. Aside from shorting myself one poblano (reading failure on my part) I followed it exactly and it came out great. In the future I might cut back on the tomatillo a little just to make it more palatable for the other half, but I think it’s great as is.

I really liked this and it’s a great way to use poblanos. I didn’t make rice, but next time I will serve it over, as it was quite juicy. Really good, though.

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.