Chicken in Tomatillo Sauce

INGREDIENTS

8    large tomatillos

2    tablespoons olive oil

2    cups chopped white onions (1 medium)

4    cloves garlic, minced

1    jalapeno pepper, seeded, chopped fine

½   cup chicken broth

1    tablespoon dried cilantro

2    chicken breasts, skinless, boneless, diced to 1 inch

1    poblano pepper, seeded, diced to ½ inch

1    medium red bell pepper. seeded, diced to ½ inch

METHOD

Preheat the broiler in the oven. Peel and slice the tomatillos in half and place cut side up on a cookie sheet. Put into the oven to broil for about 8 to 10 minutes, until softened. Remove and set aside, turning off the broiler.

Add the olive oil to a large skillet over medium-high heat. When warmed, add the onions and cook for 4 to 5 minutes until softened. Add the garlic and cook 1 minute. Add the jalapeno and cook for 3 minutes. Chop the tomatillos and add to the skillet along with the broth and cilantro. Cover, reduce heat to a simmer and cook for 6 minutes, stirring occasionally. Remove the sauce to a food processor or a blender and carefully puree. Clean the skillet and return the puree to the skillet still over medium heat.

Add the chicken to the skillet, stirring to completely cover the chicken with the sauce. Cover and cook for 5 minutes, stir the chicken to turn them over and cook for 5 more minutes, covered. Add the pepper pieces, cover and cook for 10 minutes. Remove from the heat and serve.

Adapted from a recipe in Cooking Light  magazine