It's hatch chili season and that's all you see when you go into Whole Foods and Central Market. After taking advantage of these little peppers, with the chicken enchilada recipe in a hatch chili cream sauce, I decided to use them again while they were still in season. I came across this recipe from fellow blogger, Domestic Diva, as I searched my various food blogs and I wanted to substitute her Serrano peppers for these hatch chili peppers.
This is my version of her delicious chicken dish to share with you, just slightly adapted. This was a 15 minute meal at most, very simple and full of taste!
1 tablespoon chili powder
1 tablespoon cinnamon
1 tablespoon brown sugar
1 teaspoon nutmeg
1 teaspoon cocoa powder
1/2 teaspoon of salt
1/4 teaspoon pepper
3 tablespoons of olive oil
2-4 chicken breasts (I got two large chicken cutlets, cut them in half)
1/4 cup chopped cilantro
1/4 cup of butter, melted
1 hatch green chili
2 tablespoons minced white onion
1 tablespoon fresh lime juice
2 Mixing bowls
Cutting board, knife
Spoon or pastry brush
Griddle, grilling surface
Start by mixing your first 8 ingredients in a small bowl until well blended.
Spread the mixture over both sides of your chicken.
Add your no-stick spray of choice to the grilling surface, turn to medium-high heat, and add your chicken. Let cook for about 15 minutes, or until it is cooked through.
While your chicken is cooking, melt your butter in a bowl,
Chop up your cilantro,
Chop up your pepper,
Add to the butter along with the onion and lemon juice.
Mix it together then spoon over the chicken when ready to serve.
This recipe was incredible! Domestic Diva raved, and now I can too! I served this with a simple saute of zucchini, squash with a little olive oil, salt and pepper, along with couscous.
(Mr. Max's portions always photograph better)