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At the heart of this recipe lies the Hatch chile, a unique pepper that hails from the Hatch Valley in New Mexico. Known for its robust flavor and varying heat levels, the Hatch chile has earned a devoted following among spice lovers and culinary enthusiasts. Its flavor profile is often described as earthy, slightly sweet, and smoky, making it an excellent addition to a wide range of dishes.

Hatch Chili Chicken Rice Bowls

Discover the delicious world of Spicy Hatch Chili Chicken Rice Bowls, a vibrant meal that combines tender chicken with the unique flavor of Hatch chiles. This recipe not only delivers an explosion of taste but also packs nutritional benefits. With a mix of jasmine rice, aromatic spices, and colorful veggies, these bowls are perfect for any occasion, whether it's a quick weeknight dinner or a casual gathering. Elevate your dining experience with a dish that is both satisfying and easy to prepare!
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Ingredients
  

2 cups cooked jasmine rice

1 lb boneless, skinless chicken thighs, diced

2 tablespoons olive oil

1 medium onion, diced

3 cloves garlic, minced

2 cups roasted Hatch green chiles, chopped (fresh or canned)

1 teaspoon ground cumin

1 teaspoon smoked paprika

1 teaspoon chili powder

Salt and pepper to taste

1 cup corn kernels (fresh or frozen)

1 cup black beans, drained and rinsed

1 cup cherry tomatoes, halved

½ cup chopped fresh cilantro

1 lime, juiced

1 avocado, sliced (for topping)

½ cup shredded cheese (cheddar, jack, or your choice)

Instructions
 

Prepare the Chicken: In a large skillet over medium-high heat, add the olive oil. Once hot, add the diced chicken thighs and season with salt and pepper. Sear the chicken for about 5-7 minutes, stirring occasionally, until golden brown and cooked through. Remove from the skillet and set aside.

    Sauté Aromatics: In the same skillet, add the diced onion and sauté for about 3-4 minutes until fragrant and translucent. Stir in the minced garlic and cook for 1 additional minute.

      Combine Ingredients: Add the chopped Hatch green chiles, cumin, smoked paprika, and chili powder to the skillet. Stir well to combine and let everything cook for about 2-3 minutes to allow the flavors to meld.

        Mix in Corn and Beans: Stir in the corn kernels and black beans. Cook for another 3-4 minutes until everything is heated through. Then, return the cooked chicken to the skillet and mix well. Adjust seasoning with salt and pepper, if needed.

          Assemble the Bowls: Divide the cooked jasmine rice among serving bowls. Top each bowl with the chicken and Hatch chili mixture, followed by halved cherry tomatoes and a sprinkle of fresh cilantro.

            Finish with Toppings: Drizzle with fresh lime juice and top each bowl with slices of avocado and a generous sprinkle of shredded cheese.

              Serve: Enjoy your deliciously spicy Hatch Chili Chicken Rice Bowls while warm!

                Prep Time, Total Time, Servings: 15 mins | 30 mins | 4 servings