Dinner Tonight: Chicken With Roasted Peppers And Salsa Verde Recipe – a delicious recipe with fresh poblano chiles, vegetable oil, chicken breasts, Salt, white onion, cilantro. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Blacken the skin of the pobanos by sitting them over the burner on your stove. Turn regularly until evenly blackened, about 5 minutes total. Transfer to a plastic bag to steam for 15 minutes.
2
Pour the oil into a large skillet set over medium-high heat. Season the chicken breasts with salt, and then place in the skillet. Cook until well browned, about 2 minutes a side. Set aside.
3
Meanwhile, blend the tomatillos and cilantro. Pour this into the skillet when the onions are done. Cook until it is very thick, about 8 minutes.
4
Add the broth, poblano strips, and the crema. Stir well, and season with a teaspoon of salt. Return the chicken breasts to the skillet. Reduce the heat to a simmer and cook until the chicken is completely cooked, about 8 to 10 minutes.
5
Serve the chicken with the chile and onion sauce.
527
kcal
Calories
33
g
Fat
6
g
Carbs
52
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 fresh poblano chiles, 2 tablespoons vegetable oil, 4 boneless, skinless chicken breasts ( about 1 1/2 pounds total), Salt, and more.
Yes, Dinner Tonight: Chicken With Roasted Peppers And Salsa Verde Recipe falls under the Meat & Poultry category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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