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Ingredients
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1 (3 1/2) pound whole chicken, cut into 6 pieces
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1 pound fresh tomatillos, husks removed
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2 dried California chile pods
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3 dried red chile peppers
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2 tablespoons olive oil
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salt to taste
Directions
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Preheat the oven to 350 degrees F (200 degrees C). Place the tomatillos, California chilies, and red chile peppers into a small roasting pan or a rimmed baking sheet. Roast for about 20 minutes, turning frequently. If the chilies start to get too dark, remove them and place into a food processor or blender.
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Heat the oil in a large skillet over medium-high heat. Add chicken pieces and cook, turning to sear evenly on all sides.
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Combine the tomatillos and chilies in a blender or food processor and blend until smooth. Season with salt to taste. Pour this mixture in with the chicken. Reduce the heat to medium-low, cover and simmer until chicken is tender, 20 to 25 minutes.
Nutrition Facts (per serving)
487 | Calories |
34g | Fat |
7g | Carbs |
38g | Protein |
Nutrition Facts | |
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Servings Per Recipe 4 | |
Calories 487 | |
% Daily Value * | |
Total Fat 34g | 43% |
Saturated Fat 8g | 41% |
Cholesterol 108mg | 36% |
Sodium 101mg | 4% |
Total Carbohydrate 7g | 3% |
Dietary Fiber 2g | 9% |
Total Sugars 5g | |
Protein 38g | 76% |
Vitamin C 14mg | 15% |
Calcium 26mg | 2% |
Iron 3mg | 14% |
Potassium 565mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.