Hi friends! Hatch Chile season is here! It’s one of the few reasons summer is bearable. Hatch Chiles make everything better, including this incredibly simple Hatch Chile and Chicken Skillet Dinner.
There is something uniquely special about the smell of Hatch chiles being roasted, either in the oven at home, or at a special Hatch event. Nothing compares. It ranks right up there with grilled onions, fresh baked bread and morning coffee! How much do I love Hatch Chiles? Well, let’s see… my first roasting event was quite the experience! The sheer number of tastings and recipes was overwhelming! From there, I’ve made my own Hatch Chile Taco Sauce, Spicy Hatch Chile Chips, a Hatch Chile Steak Sandwich, been to another roasting at Bristol Farms, and even posted about how to roast your own chiles!
If the thought of roasted chiles by yourself intimidates you, go to a roasting event! At these events there are always plenty of roasted chiles and a lot of other products available that include Hatch Chiles in them, no work from you required. Friends who attended a local Melissa’s Produce roasting a few days ago said they sampled a Hatch Apple Pie! Now that’s an interesting combination! We used the last of our “Hatch Freezer Stash” with Italian Sausage with Hatch Chiles and grilled them with potatoes and eggs. It was the perfect breakfast for dinner.
Today, however, we’re not roasting, but we are using fresh Hatch Chiles the same way you might use a jalapeño or poblano pepper. Paired with leftover chicken, this is a simple Hatch Chile and Chicken Skillet Dinner. If possible, please make this dish in a cast-iron skillet. The heat of the cast iron will give the chiles and rice a nice toasty flavor, similar to roasting them on the grill.
Life has been hectic lately. Between my Mom recovering from her falls and the Mini’s being here longer, this is a dinner I can put together in about 15 minutes. Using cooked rice from a previous dinner (Do we need to talk again about always making extra rice so you have leftovers for easy meals?) and Instant Pot cooked chicken, all you need to do is let it everything heat through. It’s a ONE POT WONDER! Add some cilantro, hot sauce, sour cream and BOOM! Dinner is served.
Hatch Chile and Chicken Skillet Dinner
- August 19, 2018
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- 1 tablespoon Olive Oil
- 1 medium white onion, chopped
- 2 cloves garlic, chopped
- 1/2 cup seeded and chopped fresh Hatch Green Chiles
- 2 teaspoons ground cumin
- 1 teaspoon Melissas Produce Hatch Green Chile Powder
- 2 cups cooked Chicken, diced into bite-size pieces
- 2 cups cooked brown rice
- 1 (16 oz) can Black Beans, drained
- 1 cup fresh tomato, seeded and chopped
- Cilantro for garnish
- Step 1
- Add olive oil to a large skillet over medium-high heat. When the oil is hot, add onions and Hatch Chiles cook until the onions are just translucent, 2-3 minutes. Add minced garlic and cook until fragrant, 30 seconds longer. Season with ground cumin and chile powder. Stir in chicken, brown rice, and black beans. Cook until the mixture is heated through, about 10 minutes. Stir in fresh tomato and garnish with cilantro.
- Step 2
- Serve Immediately with your favorite Hatch Chile hot sauce and sour cream!
I am hoping to get to a Hatch Chile Roasting this year! My fingers are crossed! If I don’t, how in the world am I going to survive the winter without Hatch Chiles in my tortilla soup? Just the thought is frightening. Do you have a favorite way to eat Hatch Chiles? Please share in the comments below! If you’re wanting more Hatch-spiration, look no farther than Melissa’s Produce Hatch Chile Cookbook! It’s my favorite resource for all things Hatch!
I hope you enjoy this quick dinner, friends. Get yourself to a roasting event too! It’s worth it!
Until next time, live life deliciously!