2 fresh Poblano chilies
1 fresh Anaheim chilie
½ cup Tomatillo Salsa Cruda *
1 small white onion, chopped (about ½ cup)
½ cup red bell pepper, diced ½ inch
2 green onions, chopped
3 cloves garlic, minced
½ cup low sodium chicken broth
2 tablespoons olive oil
2 skinless, boneless chicken breasts or tenders cut to 2 inch pieces
2 teaspoons dried oregano
½ cup chopped cilantro leaves
METHOD
Turn
on the broiler. Place the chilies on a baking sheet and put under the broiler.
Broil until the skins begin to blacken, and turn the chilies over to blacken
the other side. Remove from the broiler and place into a paper bag. Close the
bag and let the chilies sweat for 10 minutes. Remove the skins from the chilies,
remove the seeds and inner ribs and chop the chilies.
In
a medium sauce pan, combine the chilies, the salsa, white onion, red bell
pepper, green onion, garlic, and broth. Bring to a boil, lower the heat to a
simmer and cook the mixture for 10 minutes. Remove from the heat and set aside.
In
a large skillet, heat the olive oil over medium-high heat. Add the chicken
portions to the skillet. Turn and brown all the chicken and add the chilie
sauce from the sauce pan. Add the oregano and season to taste with a bit of
cayenne pepper if desired. Simmer for 15 minutes, add the cilantro and cook for
2 minutes. Serve immediately
*NOTE:
See the recipe for Tomatillo Salsa in this blog
Based
on a recipe from AllRecipes.com, submitted by Suzanne
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