Hatch chiles are only in season for eight weeks a year, or for ten weeks if it’s particularly warm. In 25-pound crates, our local markets roast and sell them. Every year, we purchase 50 pounds, package them, and freeze them. This mouthwatering Hatch chile chicken dish tastes well alone, over rice, or in tortillas.
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Additional Time: | 10 mins |
| Total Time: | 40 mins |
| Servings: | 4 |
Ingredients
- 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
Instructions
- 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.
- Crème fraîche can be used in place of Mexican crema.
Nutrition Facts
| Calories | 440 kcal |
| Carbohydrate | 21 g |
| Cholesterol | 134 mg |
| Dietary Fiber | 3 g |
| Protein | 19 g |
| Saturated Fat | 19 g |
| Sodium | 305 mg |
| Sugars | 8 g |
| Fat | 34 g |
| Unsaturated Fat | 0 g |
Reviews
I thought it was good, after I was done and tried it, I felt like it was missing something, so I added a can of mushroom soup.
This recipe was super easy and so good. My husband and brother-in-law loved it. I followed the recipe almost exact, except for adding a little more chicken than called for. This will for sure turn into a couple time a month dinner, if not more. So yummy!!
Wow! What a great recipe! I served this dish with corn tortillas and it was absolutely amazing!
My family really loved the recipe! It’s not only super flavorful, but It’s also a super easy to make. I did use chopped frozen green Chile ( about 7 relatively large spoonfuls) opposed to fresh and they came out surprisingly well.
SO delicious. I had pork on hand, so I browned bites of that in lieu of chicken. Also, I just use sour cream with a splash of milk.
Incredibly delicious. The peppers will stink up your kitchen. Grill them outside if you can. Prepare for a happy family. My daughter calls this my best dish ever.
Making it again tonight. Yummy
I prefer a bit more chicken, a bit more chile, some garlic and some cumin. This would also make a great nacho base.
Served over puff pastry cups and sprinkled a little parsley over top for a great presentation. Served with snap peas sautéed in a little butter & brown sugar. Fantastic comforting dinner!
Delicious and fast! Two chiles was plenty for our kid-friendly family.
This will be one of my go to recipes. I followed the recipe exactly, and it was delicious!
I would compare this to a Mexican chicken stroganoff. Sill trying to figure out the difference in Mexican Crema and Sour Cream. Couldn’t tell any difference. Would make this again with some changes. Oh by the way, the 15 minute prep time is ridiculous. If you add the pepper blackening time ( I would use my BBQ next time) cooling and peeling time it took about 45 minutes. I made it exactly to the recipe and it was way too spicy hot to eat and we eat Mexican all the time! I thought Hatch Chiles were like a California Chili used in Chili Rellanos, but they are more like large jalapenos. My hands burned all night from peeling the burnt peppers. I always use sweet onions but a neighbor had given me a regular onion which I used and that just made it hotter. We ate what we with rice and chips but threw the other meal or two we could have had away. Will use 3 (not 5) Poblanos next time and a sweet onion and I think it would be very good. Could add some cheese and more crema and it would make a hearty dip.
Made a couple of changes.. Because we like heat,added more chilie And Used fresh corn. Roasted corn same as chilies then with a knife took off the kernels used instead of frozen corn. Searved on tostada shells.. Super simple.. Was DELICIOUS..FAMILY LOVED IT
A delightful tasty dish with just bit of a kick. It’s thick and can be eaten alone, with crackers, as a salad. Enjoy!
Definitely will make it again. Full of Flavor!
This turned out quite well considering I had to substitute a couple ingredients. I can’t find hatch chilis anywhere so I used poblano peppers and also added a jalapeño from my own garden. I also can’t find Mexican crema but I did have a tub of marscapone cream which worked out just fine. I also made both salmon and chicken so I could have fish while everyone else had chicken. I thought maybe I would have to add some kind of spices to it for flavor but it didn’t need it. The peppers add all the spice needed and it’s nice and creamy. Will definitely make this again.
DELICIOUS! I used Whole Foods smoked chicken instead of rotisserie, { I like the smokey flavor ). but other than that I followed the recipe. I seriously wondered about the bouillon but it truly helps add flavor. I quadrupled the recipe because I was making it for 8 people and the family loved it! Some put it over Spanish Rice and some on corn tortillas. I will definitely make this again.
My super picky husband totally loved this! He said, you can make this any time! Yeah!! Win win for me!!
We thought this was delicious, I served with street taco size flour tortillas, cilantro, sliced avocado, limes and the 2nd night with a little Cotijo cheese also. I added a green salad on the side to round it out. I will be making this again.
This was so good and super easy. I added some fresh spinach to make it a little healthier and it came out great. I will definitely make this again.
My wife and daughter loved. Easy to make when you prepare the peppers ahead of time.