Recipe of 10 Lb 5 Lb Bass

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 | 10 Lb 5 Lb Bass

5 Hatch chile peppers

1 ½ tablespoons butter

1 onion, cut into strips

1 cup frozen corn

¾ tablespoon chicken bouillon granules

¼ teaspoon ground black pepper

1 ½ cups shredded rotisserie chicken

1 cup Mexican crema

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.

Creme fraiche can be used in place of Mexican crema.

Info | 10 Lb 5 Lb Bass

prep: 15 mins cook: 15 mins additional: 10 mins total: 40 mins Servings: 4 Yield: 4 servings

TAG : Creamy Hatch Chile Chicken

Meat and Poultry Recipes, Chicken,