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Back to School Dinner: Hatch Chile Verde with Chicken

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With kids returning back to school, meal planning can be a chore. This Hatch Chile Verde with Chicken is simple to prep, quick to cook and easy to enjoy!

Hatch Chile Verde with Chicken by FamilySpice.com

I always have mixed feelings as summer draws to a close and the kids return to school. Summer, by far, is my favorite time of the year. My family and I savor the weather, the carefree moments and the summer menu.

And of course, after a few months off of fun and sun, by the time school rolls around, the kids are restless and ready to go back. And quite honestly? I’m ready for them to return, too!

Hatch Chiles by FamilySpice.com

I look forward to having more free time, but I dread the hectic schedule, the carpooling, the homework battles and the weekly meal planning. Summer dinners at our house are simpler. We grill, picnic and dine out more often than we do when school is in session.

As I reported in my last post, Hatch Chiles are in season. These delicious chiles are available for only a short time and can be found throughout the US. Another favorite ingredient of mine is the tomatillo.

No it is not a green tomato. It does not change color and is a green sour jewel wrapped in its own paper. When you unwrap them, they have a sticky film around the fruit. Just wash that off and you are ready to use them!

Tomatillos by FamilySpice.com

This simple salsa verde marinade includes roasted hatch chiles, tomatillos, cilantro and garlic. The tart tomatillos not only provide flavor, but they also help tenderize the chicken breasts and keeps it super moist and juicy.

By flattening the chicken breasts prior to marinating, the meat is not only tenderized but it also insures that the meat cooks evenly. and juicy. It also cooks up very quickly, which is a great help during the hurried school nights.

Hatch Chile Verde with Chicken by FamilySpice.com

You can grill it (and still dream about summer) or cook it inside using a grill pan. I usually reserve some of the tangy salsa verde and serve it with the chicken along with tortillas, shredded lettuce, salsa, guacamole, sour cream and anything else you can think of!!

 

Hatch Chile Verde with Chicken

Author:

Laura Bashar

Hatch Chiles, tomatillos and cilantro make a scrumptious marinade and a terrific sauce to drizzle over chicken, pork or steak. Recipe by Laura Bashar of Family Spice

Ingredients:

  • 3 hatch chiles, roasted, peeled & seeded
  • 5 tomatillos, peeled
  • 1 bunch of cilantro, fresh, stems removed
  • 5 garlic cloves
  • 3 TBS extra virgin olive oil
  • 2 TBS lime juice
  • 1/2 tsp cumin
  • 4 chicken breast, boneless skinless

Directions:

  1. Pulse until combined but still coarsely chopped:
    • 3 hatch chiles , roasted, peeled & seeded
    • 5 tomatillos , peeled
    • 1 bunch of cilantro, fresh , stems removed
    • 5 garlic cloves
    • 3 TBS extra virgin olive oil
    • 2 TBS lime juice
    • 1/2 tsp cumin
  2. Reserve approximately 1/2-cup of the sauce and place the remaining sauce in a large ziploc bag.
  3. Wash and pat dry:
    • 4 chicken breast, boneless skinless
  4. Place one chicken breast between two sheets of plastic wrap and flatten using a kitchen mallet. Do not hammer so hard as to shred the chicken, just enough so that the chicken breast is evenly flat, approximately 1/2-inch thick.
  5. Place the flattened chicken breast into the plastic bag with the salsa verde.
  6. Repeat steps 4 and 5 with the remaining chicken breasts, seal the bag and refrigerate for 4-6 hours.
  7. To cook, heat a grill pan or any large non-stick pan over medium-high heat.
  8. Place chicken breasts onto the hot pan and cook until browned, about 5-7 minutes.
  9. Turn chicken over and cook for an additional 5-7 minutes, or until cooked completely.
  10. You can also grill the chicken outdoors over medium high heat.
  11. Place chicken onto serving platter and cover with foil. Continue cooking the remaining chicken breasts.
  12. Serve chicken with reserved chile verde sauce.

Notes:

Serving Suggestions: Serve with tortillas, rice or over salad.

Prep Time:

Yield: Serves 4

Cook Time:

Disclosure: Melissa’s Produce was generous enough to send me a box of Hatch Chiles to sample. I was not compensated in any other way.