- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 2 servings
Hatch chiles are in season for only eight weeks a year, 10 weeks if the weather is extra warm. Our local markets roast and sell them in 25-pound boxes. We buy 50 pounds every year, package them, and freeze them. This flavorful Hatch chile chicken recipe can be served in tortillas, over rice, or by itself.
Ingredient:
- 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
