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creamy hatch chile chicken

Hatch chiles are in season for only eight weeks a year, 10 weeks if the weather is extra warm. Our local markets roast and sell them in 25-pound boxes. We buy 50 pounds every year, package them, and freeze them. This flavorful Hatch chile chicken recipe can be served in tortillas, over rice, or by itself.

Ingredients

    • 5 Hatch chile peppers
    • 1 ½ tablespoons butter
    • 1 onion, cut into strips
    • 1 cup frozen corn
    • ¾ tablespoon chicken bouillon granules
    • ¼ teaspoon ground black pepper
    • 1 ½ cups shredded rotisserie chicken
    • 1 cup Mexican crema

Directions

  1. Place Hatch chiles directly on the grates of a gas stove. Cook over medium heat, flipping with tongs occasionally, until blackened and charred, about 5 minutes. Place in a sealed plastic bag and allow to cool, 7 to 8 minutes. Peel off charred skins, remove seeds, and cut flesh into 1-inch squares.
  2. Melt butter in a pan and saute onion until translucent, about 5 minutes. Stir in corn. Add chiles and sprinkle with chicken bouillon granules and pepper. Stir until well combined. Add chicken and crema; simmer until heated through, about 5 minutes.