Creamy Hatch Chile Chicken
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Ingredients40 m servings 440
Original recipe yields 4 servings
- 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.
- Cook's Note:
- Creme fraiche can be used in place of Mexican crema.
Per Serving: 440 calories; 33.8 20.7 18.6 134 305 Full nutrition