Updated: Mar 18, 2021
New Mexico Chile Chicken with Poblano and Tomatillos
This is such an easy recipe and is great for a week night meat. The prep time may actually be less if you are good at chopping and quartering the veggies. This has definitely been a go to recipe and I always have leftovers for lunch the next day or for a repurposed meal the next day. I often do the chicken tacos on night #1 and then I do either quesadillas or a burrito bowl on night #2. I love having an easy meal two days in a row.
Prep time: 20 min
Total time: 40 minutes
1 pound skinless, boneless chicken thighs or chicken breasts
2 tablespoons olive oil
2 teaspoons ground mild or hot New Mexico Chile powder
2 poblano peppers, halved, stemmed, and seeded
1 onion, quartered
8 ounces fresh tomatillos, husked, rinsed and halved*
Kosher salt and pepper
6 Corn tortillas
Shredded cheese blend (such as Mexican blend or cheddar cheese)
Plain Greek yogurt, avocado slices, or salsa for toppings
Step 1 Preheat oven to 425°F. Line a 15x10-inch baking pan with foil. Coat chicken with 1 Tbsp. olive oil and the ground Chile; arrange in a single layer on half the pan. Arrange poblanos, onion, and tomatillos on other half. Drizzle with 1 Tbsp. olive oil. Sprinkle chicken and vegetables with salt and black pepper. Bake, uncovered, 20 minutes or until chicken is done (170°F) and vegetables are charred.
Step 2 Transfer pepper halves to a large bowl; cover with foil. Transfer chicken, onion, and tomatillos to a cutting board, reserving juices in pan. Chop onion and tomatillos. Slice chicken. Peel and chop peppers (discard skin). Return all to pan; toss to combine. Serve in tortillas. If desired, top with Cotija or feta cheese. Serves 6.
If fresh tomatillos aren't available, substitute six canned tomatillos. Omit the roasting; chop the tomatillos and add them to the chicken mixture immediately before serving.
Per Serving: 317 calories (no including the additional toppings of choice); total fat 14g; carbohydrates 26g; fiber 4g; sugar 3g; protein 21g;