MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Pollo Poblano (Chicken With Tomatillos & Poblanos)
 Categories: Poultry, Vegetables, Chilies, Herbs
      Yield: 4 Servings

      3    Fresh poblano chilies
      3    Anaheim/NuMex chilies
    3/4 lb Tomatillos; diced *
      1 lg White onion; chopped
    2/3 c  Red bell pepper; diced
      4    Green onions; chopped
      6 cl Garlic; minced
      1 c  Chicken broth
      3 tb Oil
      2 lb Chicken; skinned, boned,
           - in 2" pieces
    1/4 c  A-P flour
      1 tb Dried oregano
    1/2 ts Salt
      1 pn Black pepper
           Cayenne pepper
    2/3 c  Fresh cilantro; chopped

  * A 14 oz can of tomatillos, drained, rinsed and chopped may be
    used if fresh is out of season. - UDD

  Preheat oven to 450°F/232°C.

  Roast peppers for about 25 minutes, until the skins can easily be
  removed. Remove skins, and chop peppers. (I use either a gas grill
  or the stovetop method - UDD)

  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.

  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. Simmer for
  25 minutes, or until chicken is no longer pink. Stir in the
  cilantro just before serving.

  Serve with refritoes and arroz (beans and rice).

  Recipe FROM: http://allrecipes.com

  Uncle Dirty Dave's Kitchen

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