Chicken Verde

Yield:

6 servings (serving size: 1 chicken breast half, 3/4 cup sauce, and about 1 tablespoon cilantro)

 

Ingredients

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)

Preparation

1. Preheat broiler.
2. 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.
3. Combine poblano chiles, jalapeño peppers, tomatillos, and next 4 ingredients (through green chiles) in a large bowl.
4. 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.
5. 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.
6. Serve chicken with sauce. Sprinkle with chopped cilantro. Garnish with sour cream, if desired.