A coworker brought me some Fresno and Anaheim peppers from her garden this morning and I immediately started thinking of what I could use them for. I found a recipe for chicken breast covered in a mixture of tomatillos, onions, roasted poblano peppers, green onion, and bell peppers. It sounded good, but I knew I could make it better with a few alterations. So, I used that recipe as a starting off point, and mixed it up a little. The result- one of my favorite entrees I’ve ever made. It was delicious!
What you’ll need: (sounds like a lot of ingredients, but it really is easy!)
– 1 yellow onion, chopped
– 2 handfuls of tomatillos, chopped in quarters
– 4 anaheim (or poblano) peppers
– 1 fresno pepper, finely chopped
– 1 jalapeno pepper, sliced
– 4 green onions, chopped
– 1 large green bell pepper, chopped
– 3 garlic cloves
– 1 cup organic chicken broth
– 2 small organic chicken breasts, cubed
– 1 large tomato, chopped
– 3 Tbs. flour
– Dash of salt, pepper, and cayenne pepper
– 2 Tbs. cilantro
– Brown rice- not necessary but I thought it went well with this dish!
– If you don’t like a lot of spice, remove the fresno and jalapeno peppers- it will still taste delicious!
– Cook your rice (I prefer the rice cooker to do all the work) and pre-heat your oven to 450 degrees to roast the Anaheim peppers. They need to roast at 450 for 25 minutes until their skin peels off easily. While the peppers are roasting, cube the chicken, coat in flour and salt and pepper, and cook in a skillet until lightly browned and cooked through. Next chop your yellow and green onions, garlic, tomatillos, fresno, jalapeno, and bell peppers and combine in a large pot. I use a large cast iron pot.
Doesn’t it already look delicious?!
Saute for a few minutes, and then add chicken broth. Bring to boil and let simmer while you peel the skin off of the anaheim peppers.
And don’t forget dessert! Served on one of my favorite homemade cake stands!