- 6
Ingredients
- 5 poblano chiles(about 3/4 pound)
- 4 jalapeno peppers(about 4 1/2 ounces)
- 5 1/2 cups chopped tomatillos (about 1 3/4 pounds or 16 small)
- 2 cups chopped onion (1 large)
- 1 Tbsp. sugar
- 5 garlic cloves, minced
- 1 (4.5 ounce) can chopped green chiles, undrained
- 6 chicken breasts
- 1 1/2 tsp. ground cumin
- 1/2 tsp. freshly ground black pepper
- 1 Tbsp. oil
- 1/3 cup reduced fat sour cream (optional)
Preparation
Step 1
Preheat broiler.
Place poblano chiles and jalapeno peppers on a foil-lined baking sheet. Broil 10 minutes or until blackened and charred, turning occasionally. Place peppers in a paper bag:fold to close tightly. Let stand 15 minutes. Peel chiles and peppers: cut in half lengthwise. Discard seeds and membranes. Chop poblano chiles. Finely chop jalapeno peppers.
Combine chiles, peppers, tomatillos, and next 4 ing.(through green chiles) in a large bowl.
Sprinkle chicken with cumin and pepper. Heat a large skillet over med.- high heat. Add oil to pan: Add half of chicken to pan. Cook 2 1/2 minutes on each side or until browned. Place chicken in a 6 quart slow cooker. Repeat procedure with remaining chicken. Pour tomatillo mixture over chicken. Cover and cook for 3 1/2 hours or until chicken is tender.
Remove chicken from cooker: keep warm. Pour sauce into a medium saucepan. Bring to a boil: reduce heat and simmer uncovered for 25 minutes or until reduced to 4 1/2 cups.
Serve chicken with sauce. Garnish with sour cream.