Mexican

Chicken with Tometillos and Pablonos is for Dinner.

Chicken with Tometillos and Pablonos takes 15 minutes to prepare.

Chicken with Tometillos and Pablonos takes 60 minutes to cook.

Chicken with Tometillos and Pablonos makes 4 servings.

The ingredients for Chicken with Tometillos and Pablonos are:

3 fresh poblano peppers
3 fresh anaheim peppers
3/4 pound tomatillos diced
1 onion chopped
2/3 cups red bell pepper diced
4 green onions chopped
6 cloves of garlic minced
1 cup chicken broth
3 tablespoons olive oil
4 skinless, boneless chicken breast halves -
cut into 2 inch pieces
1/4 cup all-purpose flour
1 tablespoon dried oregano
1/2 teaspoon salt
1 pinch black pepper
1 pinch cayenne pepper
2/3 cup fresh cilantro, chopped

Here is how you make Chicken with Tometillos and Pablonos:

1. Preheat oven to 450 degrees F (230 degrees 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 saute 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 cilantro just before serving Number of Servings: 4Recipe submitted by SparkPeople user NESSARAE615.

The nutritional information for Chicken with Tometillos and Pablonos is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 425.5

• Total Fat: 13.6 g
• Cholesterol: 138.1 mg
• Sodium: 396.2 mg
• Total Carbs: 16.7 g
• Dietary Fiber: 2.3 g
• Protein: 57.4 g

Chicken with Tometillos and Pablonos is Mexican cuisine.