Directions:
- Preheat the oven to 350 degrees F (200 degrees C). Place the tomatillos, California chilies, and red chile peppers into a small roasting pan or a rimmed baking sheet. Roast for about 20 minutes, turning frequently. If the chilies start to get too dark, remove them and place into a food processor or blender.
- Heat the oil in a large skillet over medium-high heat. Add chicken pieces and cook, turning to sear evenly on all sides.
- Combine the tomatillos and chilies in a blender or food processor and blend until smooth. Season with salt to taste. Pour this mixture in with the chicken. Reduce the heat to medium-low, cover and simmer until chicken is tender, 20 to 25 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 657.18 Kcal (2751 kJ) | ||
| Calories from fat | 426.57 Kcal | ||
| % Daily Value* | |||
| Total Fat | 47.4g | 73% | |
|---|---|---|---|
| Cholesterol | 235.35mg | 78% | |
| Sodium | 184.75mg | 8% | |
| Potassium | 809.77mg | 17% | |
| Total Carbs | 7.24g | 2% | |
| Sugars | 4.79g | 19% | |
| Dietary Fiber | 2.45g | 10% | |
| Protein | 48.27g | 97% | |
| Vitamin C | 21.6mg | 36% | |
| Iron | 3.8mg | 21% | |
| Calcium | 37mg | 4% | |
| Amount Per 100 g | |||
| Calories | 171.81 Kcal (719 kJ) | ||
| Calories from fat | 111.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.39g | 73% | |
|---|---|---|---|
| Cholesterol | 61.53mg | 78% | |
| Sodium | 48.3mg | 8% | |
| Potassium | 211.7mg | 17% | |
| Total Carbs | 1.89g | 2% | |
| Sugars | 1.25g | 19% | |
| Dietary Fiber | 0.64g | 10% | |
| Protein | 12.62g | 97% | |
| Vitamin C | 5.7mg | 36% | |
| Iron | 1mg | 21% | |
| Calcium | 9.7mg | 4% | |
* 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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