Chile Cremoso Del Pollo Creamy Chili Chicken Recipes

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CREAMY HATCH CHILE CHICKEN



Creamy Hatch Chile Chicken image

Hatch chiles are in season for only 8 weeks a year, 10 weeks if the weather is extra warm. Our local markets roast and sell them in 25-lb boxes. We buy 50 lbs every year, package them, and freeze them. This flavorful recipe can be served in tortillas, over rice, or by itself.

Provided by Yoly

Categories     Meat and Poultry Recipes     Chicken

Time 40m

Yield 4

Number Of Ingredients 8

5 Hatch chile peppers
1 ½ tablespoons butter
1 onion, cut into strips
1 cup frozen corn
¾ tablespoon chicken bouillon granules
¼ teaspoon ground black pepper
1 ½ cups shredded rotisserie chicken
1 cup Mexican crema

Steps:

  • Place Hatch chiles directly on the grates of a gas stove. Cook over medium heat, flipping with tongs occasionally, until blackened and charred, about 5 minutes. Place in a sealed plastic bag and allow to cool, 7 to 8 minutes. Peel off charred skins, remove seeds, and cut flesh into 1-inch squares.
  • Melt butter in a pan and saute onion until translucent, about 5 minutes. Stir in corn. Add chiles and sprinkle with chicken bouillon granules and pepper. Stir until well combined. Add chicken and crema; simmer until heated through, about 5 minutes.

Nutrition Facts : Calories 439.7 calories, Carbohydrate 20.7 g, Cholesterol 134 mg, Fat 33.8 g, Fiber 3.3 g, Protein 18.6 g, SaturatedFat 18.9 g, Sodium 304.9 mg, Sugar 8.4 g

CHILE CREMOSO DEL POLLO (CREAMY CHILI CHICKEN)



Chile Cremoso Del Pollo (Creamy Chili Chicken) image

Make and share this Chile Cremoso Del Pollo (Creamy Chili Chicken) recipe from Food.com.

Provided by Michael Kinsel

Categories     Chicken Breast

Time 30m

Yield 6 serving(s)

Number Of Ingredients 10

2 teaspoons salt
1 teaspoon black pepper
2 1/4 tablespoons chili powder
2 1/4 tablespoons onion powder
3 tablespoons garlic powder
4 medium scallions, minced
6 whole boneless skinless chicken breasts
1 1/2 cups butter, divided
2 1/4 cups heavy cream
16 ounces fettuccine

Steps:

  • 1. Combine the seasonings and coat chicken breasts.
  • 2. In large saute pan melt half of the butter and cook chicken over medium heat for about 7 to 8 minutes, turning once.
  • 3. Pour the cream and scallion into the skillet and lower the heat.
  • 4. Simmer for ten minutes, stirring until the sauce thickens then add the remaining butter.
  • 5. Cook Fettuccine per directions, until el dente.
  • 6. Cook sauce for an additional 5 minutes, stirring frequently.
  • 7. Place Fettuccine noddles and top with chicken breast. Pour top of noodles and chicken breasts with cream sauce.

Nutrition Facts : Calories 1313.2, Fat 89.1, SaturatedFat 52, Cholesterol 459.2, Sodium 1559.7, Carbohydrate 64.7, Fiber 4.7, Sugar 2.3, Protein 64.9

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