It’s Hatch chili time! My husband and I once got accidentally stuck in Hatch, NM, completely unaware of the fact that we were in the chili capital of the world. What a neat little town! We were trying to get back to the highway after a dust storm so we didn’t spend a lot of time there – in fact, we never got out of the car – but I would love to go back and see it again. That said, thankfully the grocery stores are jam-packed with Hatch chilies. There is even a Hatch chili wine, which of course I bought a bottle of. I haven’t opened it yet but, like steak and chocolate, how can you go wrong with wine and chilies? I made this dish for lunch today and my husband loved it!
2 chicken breasts
2 Hatch chilies
1 cup chicken broth
1/4 cup sour cream
1 small shallot – chopped
3 to 4 cloves garlic – chopped
juice of half a lemon
1/2 cup cilantro – chopped
lemon pepper – to coat the chicken
First, chop up your shallot and garlic and saute quickly in a large skillet. Remove once cooked. Coat the chicken in as much lemon pepper as you like – I like a thin coating, like a heavy sprinkling. Cook the chicken in your skillet until about halfway cooked – 3 to 4 minutes per side. Put the shallots and garlic back in, pour in the chicken broth and lemon juice then add the cilantro. Stir! Slice your Hatch chilies in half, removing the seeds, and lay them skin side down in the skillet. They’ll pretty much be underwater in the chicken broth but that’s the idea!
Cover and cook for 10 minutes on medium heat, or until chicken is fully cooked. Uncover and add sour cream. Stir until combined then serve! You can add more sour cream if you like a thicker sauce but I used the thin sauce in presenting the dish and served it with leftover asparagus from the night before.
The idea behind this dish was to let the chilies shine through in both the sauce and as a topper for the chicken. They could diced up in the sauce too however I liked leaving them in their pieces and cutting them up to have a chili per bite of chicken. Yummy!