Creamy Hatch Chile Chicken

Stock up on Hatch chiles from New Mexico to make this easy weeknight chicken dish with shredded rotisserie chicken, corn, onion, and Mexican crema.

• Preparation Time: 15 mins
• Cooking Time: 15 mins
• Total Time: 30 mins
• Calories: 440 Calories

Ingredients

• 1 onion, cut into strips
• 1 cup frozen corn
• 1 cup Mexican crema
• 5 Hatch chile peppers
• 0.25 teaspoon ground black pepper
• 1.5 tablespoons butter
• 1.5 cups shredded rotisserie chicken
• 0.75 tablespoon chicken bouillon granules

Recipe Instructions

Step 1

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 zippered plastic bag, seal, and allow to cool for 7 to 8 minutes. Peel off charred skins, remove seeds, and cut flesh into 1-inch squares.

Step 2

Melt butter in a large pan and sauté onion in hot butter until translucent, about 5 minutes. Stir in corn. Add chiles and sprinkle with chicken bouillon granules and black pepper. Stir until well combined. Add chicken and crema; simmer until heated through, about 5 minutes.