Chicken with Tomatillos and Poblanos - 23.9g Carbs, 5.7g Fiber, 9g Sugar
From: www.allrecipes.
"A spicy chicken dish with a tomatillo sauce, best served over rice
and accompanied with beans (black, red, or pinto are probably best).
To increase the heat of the dish, you can always add more chiles -
perhaps a serrano pepper."
Prep Time: 15 Minutes
Cook Time: 1 Hour
Ready In: 1 Hour 15 Minutes
Servings: 4
3 fresh poblano chile peppers
3 Anaheim chile peppers
3/4 pound tomatillos, diced
1 onion, chopped
2/3 cup red bell pepper, diced
4 green onions, chopped
6 cloves garlic, minced
1 cup chicken broth
3 Tbsp vegetable oil
4 skinless, boneless chicken breast halves, cut into 2 inch pieces
1/4 cup all-purpose flour
1 Tbsp dried oregano
1/2 tsp salt
1 pinch black pepper
1 pinch cayenne pepper
2/3 cup fresh cilantro, chopped
1. 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.
2. 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.
3. 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.
Servings Per Recipe: 4
Nutrition per Serving:
338 Calories, 121 Calories from Fat, 13.4g Total Fat, 2.2g Saturated Fat.
70mg Cholesterol, 669mg Sodium, 946mg Potassium, 23.9g Total Carbs,
5.7g Dietary Fiber, 9g Sugars, 31.8g Protein
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