Slow Cooked Green Chili Chicken

If you're in the mood for something a little spicy with complex flavor, this will work every time.

Ingredients
2 Chicken Breasts (boneless and skinless)
2 Poblano Peppers
1/2 Yellow Onion
3 cloves Garlic
5 Tomatillos (large)
1 Green Plantain
Drizzle of Olive Oil

Seasoning and Spices
1/2 tsp Chili Powder 
1/2 tsp Cayenne
1 tsp Salt
1 tsp Pepper
**For the spices you can cut back or add as much as you want to tone it down or spice it up. You can add half of a bell pepper instead of one of the poblanos, but I like the tang of the poblanos better.

1. Roughly chop up the peppers and onion (about 1 in. pieces). Mince the garlic. Cut the plantain in 1 in. slices and then in half.
2. Peel and wash the tomatillos well. Puree the tomatillos with a handful of the chopped onions and poblanos. (I know it's not precise, you just want to get some of that flavor in while leaving more than half of it to cook with the meat.)
3. Season the chicken with half of the spices, and brown it in a pan.
4. After the chicken is fully browned, move it to a deep baking dish. Pour the tomatillo puree over the meat.
5. At medium heat, drizzle a bit of olive oil in the pan that the chicken was browning in. Add the rest of the onions and poblanos. Add a bit of water to help deglaze the pan.
6. Cook for 5 minutes or until the peppers and onion are soft. Mix in the garlic, and remove from heat.
7. Add this vegetable mixture to the deep baking dish. Add plantains and the rest of the seasonings mixture. Stir well to combine it all.
8. Cook covered at 325° for 1 1/2 hrs.

I like to shred chicken and serve over white rice. The plantains help thicken it up a bit to a nice sauce.