Creamy Hatch Chile Chicken
Recipe information
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Cooking:
15 min.
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Servings per container:
4
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Source:

Ingredients for - Creamy Hatch Chile Chicken

1. Hatch chile peppers - 5
2. Butter - 1 ½ tablespoons
3. Onion, cut into strips - 1
4. Frozen corn - 1 cup
5. Chicken bouillon granules - ¾ tablespoon
6. Ground black pepper - ¼ teaspoon
7. Shredded rotisserie chicken - 1 ½ cups
8. Mexican crema - 1 cup

How to cook deliciously - Creamy Hatch Chile Chicken

1. Stage

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. Stage

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.