Ingredients:
- 3 fresh poblano chile peppers
- 4 skinless, boneless chicken breast halves - cut into 2 inch pieces
Directions:
- 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.
- 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.
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 423.38 Kcal (1773 kJ) | ||
| Calories from fat | 164.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.32g | 28% | |
|---|---|---|---|
| Cholesterol | 139.24mg | 46% | |
| Sodium | 1275.3mg | 53% | |
| Potassium | 1086.48mg | 23% | |
| Total Carbs | 18.01g | 6% | |
| Sugars | 6.4g | 26% | |
| Dietary Fiber | 3.65g | 15% | |
| Protein | 49.63g | 99% | |
| Vitamin C | 51.7mg | 86% | |
| Vitamin A | 0.8mg | 26% | |
| Iron | 15mg | 83% | |
| Calcium | 56.7mg | 6% | |
| Amount Per 100 g | |||
| Calories | 87.16 Kcal (365 kJ) | ||
| Calories from fat | 33.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.77g | 28% | |
|---|---|---|---|
| Cholesterol | 28.67mg | 46% | |
| Sodium | 262.55mg | 53% | |
| Potassium | 223.68mg | 23% | |
| Total Carbs | 3.71g | 6% | |
| Sugars | 1.32g | 26% | |
| Dietary Fiber | 0.75g | 15% | |
| Protein | 10.22g | 99% | |
| Vitamin C | 10.6mg | 86% | |
| Vitamin A | 0.2mg | 26% | |
| Iron | 3.1mg | 83% | |
| Calcium | 11.7mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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