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Ingredients
Scale
- 2 tablespoons olive oil, divided
- 1 1/4 pounds tomatillos, husked and cleaned
- 1 jalapeño, halved, seeded and deveined
- 2 poblano chiles, seeded and deveined
- 1/2 of a yellow onion, quartered with root intact
- 3 cloves of garlic
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- Salt and fresh ground black pepper to taste
- 1 (4 oz) can diced green chiles
- 1 cup cilantro
- Juice of 1 lime
- 1/4 cup low sodium chicken broth or water
- 1 1/2 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
Instructions
- Preheat the oven to broil and arrange the rack to the top position.
- Line a sheet pan with foil, arrange the vegetables, drizzle with olive oil, season, and broil for 12 minutes.
- Chop roasted vegetables and blend them with spices and cilantro until smooth.
- In a skillet, heat remaining olive oil and sauté chicken until golden brown.
- Pour the blended sauce over chicken, cover, and simmer for 15 minutes.
Notes
Use ripe tomatillos for the best flavor.
Adjust heat by varying the jalapeño or using milder peppers.
Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Calories: 320
- Sugar: 3
- Sodium: 600
- Fat: 10
- Saturated Fat: 2
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 18
- Fiber: 4
- Protein: 36
- Cholesterol: 90