Recipes
Hatch Green Chili Chicken & RIce
Author:
Danielle Schwab
Servings
6-8
Prep Time
15 minutes
Cook Time
1 hour
This one-pot wonder starts with a single ingredient that does all the heavy lifting: our Hatch Green Chili Powder, made from sun-dried New Mexican chilis with a clean, bright heat that builds as it bakes. Layer in sweet corn, jasmine rice, jalapeño, and tender chicken, finish with Monterey Jack and fresh lime.
Ingredients
-
1 cup jasmine white rice, uncooked
-
3 cups chicken broth
-
2 cups frozen sweet corn
-
2 Tbsp Hatch Green Chili Powder
- 2 jalapeños, seeded and thinly sliced
- 4 scallions, whites and light greens separated from dark greens
-
2 tsp Purple Stripe Garlic Powder
-
2 boneless skinless chicken breasts (can slice horizontally if very thick)
-
1 tsp Smoked Pimentón Paprika
- 1 tsp salt, divided
-
4 oz cream cheese, cut into chunks or squares
- 1.5 cups shredded Monterey Jack
-
1 lime
-
Cilantro for serving (optional)
-
1 avocado for serving (optional)
Directions
Preheat oven to 375°F.
Add rice, chicken broth, frozen sweet corn, Hatch Green Chili Powder, jalapeños, scallion whites and light greens and garlic powder to a 9x13 baking dish. Stir to combine.
Pat the chicken breasts dry and season all over with paprika and salt. Nestle the chicken breasts on top of the rice mixture then dot the cream cheese evenly around the dish.
Cover the dish tightly with foil or a cover and bake for 40-50 minutes, depending on thickness of chicken breast.
Cook until the chicken is nearly cooked through and most of the liquid is absorbed.
Remove foil. Shred the chicken using two forks, then mix everything together.
Scatter shredded cheese evenly over the top and return to the oven uncovered for 10 minutes until the cheese is melted and bubbly and the chicken is cooked through.
Move to broiler for an additional 2 minutes for browning (optional).
To serve: squeeze lime over the top, then scatter the dark scallion greens, cilantro and avocado if using. Serve straight from the dish!