The summer time sun is heating up the state here in TX but that’s not the only thing that’s hot… it’s hatch chile pepper season! Hatch green chiles are grown in abundance in New Mexico (the home grounds for hatch chiles) which is obvious walking by local storefronts that have hanging bundles of hatch green chiles overflowing out their doors.
I first fell in love with these little chile guys when stopping to eat at an authentic New Mexican restaurant in a tiny town you can barely see on a map & I can’t remember the name of. I ordered hatch green chile pork & it was out of this world! I wish I could remember the name of the town just to go back & order this dish again.
What makes hatch green chiles so darn good?? They pack a punch of flavor to dishes with their slightly sweet yet spicy flavor being easy to throw into endless dishes. Grab some chiles from the market & turn up the heat with this hatch green chile chicken recipe pairing perfectly with some tortillas!
Steps to Making the Dish
Before diving into the super awesome flavor of hatch chiles, it’s important to remember that it is a spicy pepper. With this in mind, avoid contact with the eyes & wash hands throughly after touching.
- Roasting: Roasting the chiles before mixing them into the chicken adds a depth of flavor while also making it able to remove the skin improving the texture. Lay the peppers out on a sheet pan & broil for about 20-25 minutes. They’ll need to be flipped over about halfway through. Remove them from the oven once the chiles are blistered all over.
- Cleaning the Chiles: After the chiles have cooled off from roasting, it’s time to prep these babies to get the party started with the chicken. Remove the stem & seeds by simply making a cut down the chile lengthwise then pull the seeds & stems away from the flesh. The chile should be tender from roasting to where it should pull away pretty easily. Simply rinse off any seed stragglers that like to hang out in their chile of leave a few for a boost of heat.
- Cooking the Chicken: The chicken is boiled in the broth, chiles, herbs, garlic, & onions. These ingredients not only add flavor to the chicken, but the chicken also adds bonus flavor to the liquid base of the dish. Cut the chicken breast into about 3 inch sized chunks & add into simmering broth. The broth should just cover the top of the chicken chunks. Add a tad more broth if the chicken is not covered. Cook for about 8 minutes being careful to not overcook!
- Shredding the Chicken: To shred the chicken, grab two forks & a cutting board. Stab one end of a chicken chunk with one fork & pull in a downward motion against the grain with the other fork. If the chicken has a touch of pink color still no worries because it will be cooked some more.
- Bringing it Together: After the shredding process, the chicken is added back into the skillet along with the spices & masa flour. The masa slightly thickens the broth while adding a touch of toasty corn flavor. The toasty corn flavor compliments the spiciness of the hatch green chiles & its so darn good!
- More of Less Broth??: I like my hatch green chile chicken a bit brothy as it keeps the chicken nice & moist while the broth is super flavorful as its captured the chile flavor throughout the cooking time. However, if you like it less brothy, simply simmer the final step without a lid instead of with a lid until your desired broth ratio is reached.
How to Eat Hatch Green Chile Chicken
So how do you serve hatch green chile chicken?? Well it’s so freakin awesome on its own so that’s always an option but there are endless other ways to enjoy this chicken. Here are a few other ideas:
- My favorite way… simply in a bowl sprinkled with pepper jack cheese served with corn tortillas to dip into the broth or pinch the chicken with. Yum!
- Tacos with topped with pepper jack cheese, radish, & lime
- Scrambled in with eggs (amazing breakfast option)
- Eat over rice or a baked potato
- Make nachos
- Stuffed bell peppers
Hatch Green Chile Chicken
- 4 hatch green chiles (about 12oz)
- 20 oz chicken breast
- 1 1/2 Tbsp dried oregano
- 2 bay leaves
- 1 Tbsp ground coriander
- 1 Tbsp ground cumin
- 1/2 tsp white pepper
- 1 medium yellow onion
- 3 garlic cloves
- 2 cups chicken broth
- 1/4 cup masa flour
- 3 oz shredded pepper jack cheese
- Preheat oven to broil. Lay hatch chiles out on a sheet pan & broil for 10-12 minutes, flip, & continue to broil 10 more minutes until peppers are blistered all over.
- Preheat skillet over low/medium heat. While the chiles are roasting, chop onion & mince garlic cloves. Add to skillet with a drizzle of olive oil & sauté stirring every couple minutes. Onions should become translucent & golden brown in color. About 20 minutes.
- Remove chiles from oven & set aside to cool.
- In a small bowl mix together the spices: cumin, coriander, & white pepper. Set aside.
- Cut chicken breasts into 3 inch sized chunks & set aside.
- Peel, remove seeds, & chop the roasted hatch chiles. Add to skillet with onion & garlic sautéing for 2 minutes. Add chicken broth, bay leaves & oregano bringing to a low simmer.
- Once simmering, add the chicken breast to broth mixture & simmer for 8-10 minutes with lid on. The chicken should be just covered by the broth.
- Remove chicken from skillet & shred on cutting board using 2 forks pulling against the grain. Return to skillet.
- Stir in the spice mixture, masa flour, & salt to taste. Cover & keep a low simmer for about 20 minutes. Note: For less liquid, simmer uncovered at the end until consistency preference.
- Shred pepper jack cheese. Serve with cheese sprinkled on top along with warm corn tortillas!