Creamy Hatch Chile Chicken
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Recipe Summary Creamy Hatch Chile Chicken
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.
Ingredients | Lbs To Kg Converter Online5 Hatch chile peppers1 ½ tablespoons butter1 onion, cut into strips1 cup frozen corn¾ tablespoon chicken bouillon granules¼ teaspoon ground black pepper1 ½ cups shredded rotisserie chicken1 cup Mexican cremaDirectionsPlace 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.Creme fraiche can be used in place of Mexican crema.Info | Lbs To Kg Converter Onlineprep: 15 mins cook: 15 mins additional: 10 mins total: 40 mins Servings: 4 Yield: 4 servings
TAG : Creamy Hatch Chile ChickenMeat and Poultry Recipes, Chicken,
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