- 5 poblano chiles (about 3/4 pound)
- 4 jalapeño peppers (about 4 1/2 ounces)
- 5 1/2 cups chopped tomatillos (about 1 3/4 pounds; about 16 small)
- 2 cups chopped onion (1 large)
- 1 tablespoon sugar
- 5 garlic cloves, minced
- 1 (4.5-ounce) can chopped green chiles, undrained
- 6 (8-ounce) bone-in chicken breast halves, skinned
- 1 1/2 teaspoons ground cumin
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon canola oil
- 1/4 cup chopped fresh cilantro
- 1/3 cup reduced-fat sour cream (optional)
- calories 282
- caloriesfromfat 0.0 %
- fat 6 g
- satfat 0.9 g
- monofat 2.1 g
- polyfat 1.7 g
- protein 37.1 g
- carbohydrate 20.6 g
- fiber 5 g
- cholesterol 86 mg
- iron 2.4 mg
- sodium 168 mg
- calcium 55 mg
How to Make It
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 poblano chiles, jalapeño peppers, tomatillos, and next 4 ingredients (through green chiles) in a large bowl.
Sprinkle chicken with cumin and pepper. Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add half of chicken to pan. Cook 2 1/2 minutes on each side or until browned. Place chicken in a 6-quart electric slow cooker. Repeat procedure with remaining chicken. Pour tomatillo mixture over chicken. Cover and cook on LOW for 3 1/2 hours or until chicken is tender.
Remove chicken from slow cooker; keep warm. Pour sauce into a medium saucepan. Bring to a boil; reduce heat, and simmer, uncovered, 25 minutes or until reduced to 4 1/2 cups.
Serve chicken with sauce. Sprinkle with chopped cilantro. Garnish with sour cream, if desired.
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