Creamy Hatch Chile Chicken

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154

Recipe by: 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."

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.
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.