Creamy Hatch Chile Chicken

Rating: 4.84 stars
38 Ratings
  • 5 star values: 33
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

Hatch chiles are in season for only 8 weeks a year, 10 weeks if the weather is extra warm. Our local markets roast and sell them in 25-lb boxes. We buy 50 lbs every year, package them, and freeze them. This flavorful recipe can be served in tortillas, over rice, or by itself.

By Yoly

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Recipe Summary

prep:
15 mins
cook:
15 mins
additional:
10 mins
total:
40 mins
Servings:
4
Yield:
4 servings
Nutrition Info
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • 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.

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  • 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.

Cook's Note:

Creme fraiche can be used in place of Mexican crema.

Nutrition Facts

Per Serving:
440 calories; protein 18.6g; carbohydrates 20.7g; fat 33.8g; cholesterol 134mg; sodium 304.9mg. Full Nutrition
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Reviews (32)

Read More Reviews

Most helpful positive review

Rider
Rating: 5 stars
09/05/2018
I've had this recipe saved for a while and today I saw it was featured in the newsletter. I had all the ingredients on hand. It took less than 30 minutes to make it and that includes shredding the chicken. I subbed boiled chicken breast but I bet it would taste even better (if that's possible) with the rotissery chicken. I will be making this again and real soon! Read More
Helpful
(5)

Most helpful critical review

Janis
Rating: 3 stars
09/19/2018
I would compare this to a Mexican chicken stroganoff. Sill trying to figure out the difference in Mexican Crema and Sour Cream. Couldn't tell any difference. Would make this again with some changes. Oh by the way the 15 minute prep time is ridiculous. If you add the pepper blackening time ( I would use my BBQ next time) cooling and peeling time it took about 45 minutes. I made it exactly to the recipe and it was way too spicy hot to eat and we eat Mexican all the time! I thought Hatch Chiles were like a California Chili used in Chili Rellanos but they are more like large jalapenos. My hands burned all night from peeling the burnt peppers. I always use sweet onions but a neighbor had given me a regular onion which I used and that just made it hotter. We ate what we with rice and chips but threw the other meal or two we could have had away. Will use 3 (not 5) Poblanos next time and a sweet onion and I think it would be very good. Could add some cheese and more crema and it would make a hearty dip. Read More
Helpful
(1)
38 Ratings
  • 5 star values: 33
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Rider
Rating: 5 stars
09/05/2018
I've had this recipe saved for a while and today I saw it was featured in the newsletter. I had all the ingredients on hand. It took less than 30 minutes to make it and that includes shredding the chicken. I subbed boiled chicken breast but I bet it would taste even better (if that's possible) with the rotissery chicken. I will be making this again and real soon! Read More
Helpful
(5)
BarbaraRose Farber
Rating: 5 stars
09/10/2018
Stupendous......since relocating to New Mexico almost 13 years ago we have become Hatch Chili-colics.... Read More
Helpful
(4)
LilDude
Rating: 5 stars
09/05/2018
I just made this and O.M.G. it is delicious!!! It was so easy to put together and quick too! My family loved it. We served it with a side of rice and a side of refried beans. This is going into my weekly rotation. Thanks for the recipe. Read More
Helpful
(3)
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Margaret Gunderson Bonicelli
Rating: 5 stars
09/05/2018
Delicious! We made street tacos with it and loved them. Just needed to add a little salt. Read More
Helpful
(2)
Karen Gifford
Rating: 5 stars
11/26/2018
Making it again tonight. Yummy Read More
Helpful
(1)
loddiecheftress
Rating: 5 stars
10/05/2018
Served over puff pastry cups and sprinkled a little parsley over top for a great presentation. Served with snap peas sautéed in a little butter & brown sugar. Fantastic comforting dinner! Read More
Helpful
(1)
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Linda821
Rating: 5 stars
09/22/2018
This will be one of my go to recipes. I followed the recipe exactly and it was delicious! Read More
Helpful
(1)
Rick
Rating: 5 stars
09/10/2018
My wife and daughter loved. Easy to make when you prepare the peppers ahead of time. Read More
Helpful
(1)
bikercook
Rating: 5 stars
09/07/2018
I used canned Costco chicken breast. Instead of the creme I used plain yogurt for the creaminess. This was my first try with hatch chilies and will do it again. Also served it over tortilla strips. Read More
Helpful
(1)
Janis
Rating: 3 stars
09/19/2018
I would compare this to a Mexican chicken stroganoff. Sill trying to figure out the difference in Mexican Crema and Sour Cream. Couldn't tell any difference. Would make this again with some changes. Oh by the way the 15 minute prep time is ridiculous. If you add the pepper blackening time ( I would use my BBQ next time) cooling and peeling time it took about 45 minutes. I made it exactly to the recipe and it was way too spicy hot to eat and we eat Mexican all the time! I thought Hatch Chiles were like a California Chili used in Chili Rellanos but they are more like large jalapenos. My hands burned all night from peeling the burnt peppers. I always use sweet onions but a neighbor had given me a regular onion which I used and that just made it hotter. We ate what we with rice and chips but threw the other meal or two we could have had away. Will use 3 (not 5) Poblanos next time and a sweet onion and I think it would be very good. Could add some cheese and more crema and it would make a hearty dip. Read More
Helpful
(1)
More Reviews
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