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My review
Creamy Hatch Chile Chicken
289
Yoly
"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."
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Ingredients
40 m servings 440Original recipe yields 4 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
- 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.
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Footnotes
- Cook's Note:
- Creme fraiche can be used in place of Mexican crema.
Nutrition Facts
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Reviews
Read all reviews 2832 Ratings
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Most helpful positive review
9/4/2018
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 t...
Most helpful critical review
9/19/2018
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 c...
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9/4/2018
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 t...
9/9/2018
Stupendous......since relocating to New Mexico almost 13 years ago we have become Hatch Chili-colics....
9/4/2018
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 ...
9/5/2018
Delicious! We made street tacos with it and loved them. Just needed to add a little salt.
10/5/2018
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!
9/28/2018
Delicious and fast! Two chiles was plenty for our kid-friendly family.
9/22/2018
This will be one of my go to recipes. I followed the recipe exactly, and it was delicious!
9/19/2018
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 c...