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Creamy Hatch Chile Chicken

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2 made it  |  0 reviews   |  1 photos
154

"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 440
Original recipe yields 4 servings

Directions

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  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.

Footnotes

  • Cook's Note:
  • Creme fraiche can be used in place of Mexican crema.

Nutrition Facts


Per Serving: 440 calories; 33.8 20.7 18.6 134 305 Full nutrition

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