Creamy Hatch Chile Chicken is a mouthwatering dish that combines the smoky, slightly spicy flavors of Hatch chiles with tender chicken in a rich, creamy sauce. This comforting meal is perfect for those who love a bit of heat balanced with a smooth, velvety texture. The Hatch chiles add a unique flavor profile that sets this dish apart, making it a favorite for weeknight dinners or special occasions. With the addition of garlic, onions, and a blend of cheeses, this dish offers layers of flavor that are both satisfying and indulgent. Serve it over rice, pasta, or with a side of warm tortillas to soak up every delicious drop of sauce, and enjoy a taste of the Southwest that’s both comforting and delicious.
Ingredients:
- 4 boneless, skinless chicken breasts
- 2 tbsp olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 Hatch chiles, roasted, peeled, and chopped (or use canned Hatch chiles if fresh are unavailable)
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1 tsp ground cumin
- 1 tsp smoked paprika
- Salt and black pepper, to taste
- 1 cup shredded Monterey Jack cheese
- 1/2 cup shredded cheddar cheese
- Fresh cilantro, chopped (for garnish)
Instructions:
- Prepare the Chicken:
- Season the chicken breasts with salt, black pepper, cumin, and smoked paprika on both sides. Heat the olive oil in a large skillet over medium-high heat. Add the chicken breasts and sear for 5-6 minutes on each side, or until golden brown. Remove the chicken from the skillet and set aside.
- Sauté the Vegetables:
- In the same skillet, add the chopped onion and sauté for about 3-4 minutes until softened. Add the minced garlic and sauté for another minute until fragrant.
- Make the Creamy Sauce:
- Stir in the chopped Hatch chiles, heavy cream, and chicken broth. Bring the mixture to a simmer, stirring occasionally. Let it cook for about 5 minutes to allow the flavors to meld together.
- Combine Chicken and Sauce:
- Return the seared chicken breasts to the skillet, nestling them into the creamy Hatch chile sauce. Reduce the heat to low, cover, and let the chicken simmer in the sauce for about 10-15 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
- Add Cheese:
- Sprinkle the shredded Monterey Jack and cheddar cheeses over the chicken and sauce. Cover the skillet and let the cheese melt, about 2-3 minutes.
- Serve:
- Garnish the creamy Hatch chile chicken with freshly chopped cilantro. Serve over rice, pasta, or with warm tortillas for a complete meal.
Creamy Hatch Chile Chicken is a flavorful and comforting dish that showcases the distinctive taste of Hatch chiles in a rich, creamy sauce. Perfect for family dinners or when you want to impress guests, this dish brings the warmth and spice of the Southwest to your table with ease.
