Hatch Chile Chicken and Rice
There is nothing better than a one pot meal and this hatch chile chicken and rice is just what the doctor ordered. Made with tender chicken breasts, corn, hatch chiles, and rice, this simple dish is the perfect weeknight meal.
Equipment
- Casserole dish or large skillet with lid
- Plate
- Tongs
- Spatula
Ingredients
Chicken
- 6 bone-in chicken thighs
- 1 tablespoon garlic powder
- 1 teaspoon paprika
- ½ teaspoon salt
- ½ tablespoon cumin
Hatch Chile Rice
- 3 cups chicken broth
- 2 cups rice
- 1 cup onion chopped
- 1 cup hatch chile chopped
- 1 cup corn
- 2 tablespoons butter unsalted
- 1 tablespoon garlic minced
- 1 tablespoon cilantro chopped
- ½ tablespoon oregano
Instructions
- Season the chicken thighs with salt, garlic powder, cumin, and paprika then set aside.6 bone-in chicken thighs, 1 tablespoon garlic powder, 1 teaspoon paprika, ½ teaspoon salt, ½ tablespoon cumin
- In a casserole dish or large skillet over medium heat melt the butter. Add the onions and hatch chiles. Sauté until soft, about 5 minutes, then add the garlic and corn and cook for another 2 minutes.1 cup onion, 1 cup hatch chile, 1 cup corn, 2 tablespoons butter, 1 tablespoon garlic
- Add the rice, chicken broth, cilantro and oregano. Stir to combine and then add the chicken. Bring to a boil, reduce to simmer, cover and cook for 20 minutes. Let sit for 5 minutes before removing the lid.3 cups chicken broth, 2 cups rice, 1 tablespoon cilantro, ½ tablespoon oregano
- Sprinkle additional cilantro on top if desired
Nutrition
Serving: 1servingCalories: 649kcalCarbohydrates: 64gProtein: 32gFat: 29gSaturated Fat: 9gPolyunsaturated Fat: 6gMonounsaturated Fat: 12gTrans Fat: 0.3gCholesterol: 152mgSodium: 479mgPotassium: 602mgFiber: 4gSugar: 4gVitamin A: 341IUVitamin C: 10mgCalcium: 57mgIron: 2mg
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