Braised Hatch Chile Chicken Thighs

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We LOVE chicken thighs, and we LOVE Hatch Chiles which are only available fresh one time a year, mid-August to mid-September.  These are so tender, flavorful and delicious when browned and then braised.  You will make them over and over and over again.  Remember, when Hatch chiles are not in season just add a 4 oz. jar of the Hatch chilis and you will be A-OK!  Enjoy!

Serves:

4

Total Time:

60 minutes

To Make

Braised Hatch Chile Chicken Thighs Ingredients

  • 6-8 Bone-in, skin on chicken thighs

  • 1 sweet onion halved and sliced

  • 2 Hatch chiles roasted, skinned and diced small or a 4 oz. can of Hatch chiles

  • 4 cloves minced garlic

  • 2 tsp. kosher salt

  • 1 tsp. ground pepper

  • 1 ½ tsp. smoked ground paprika

  • 1 c. chicken stock

  • 1 Tbsp. olive oil

  • 2 Tbsp. basil or parsley minced for garnish

 

Directions:

Heat oil in a large Dutch oven or heavy-bottomed pot. Season chicken with salt, pepper and paprika. Add to pot, skin side down and cook, without disturbing, until skin has rendered most of the fat and is a nice golden brown, 12 to 15 minutes on medium high heat. (You want it to be very deeply browned so that it stays brown as it braises.)

Flip the chicken and continue to cook until browned on the other side, another 5 or so minutes.

Transfer chicken to a plate or cutting board, leaving all the fat and golden bits behind. Add minced garlic, the sliced onion and the diced hatch chiles. Season with salt and pepper and cook, stirring occasionally, until garlic, onion and Hatch chiles are softened and translucent, 5 to 7 minutes. 

Add the chicken stock and bring to a simmer.  Add back in the chicken thighs and simmer uncovered until the sauce has thickened about 20-25 minutes. Garnish with the basil or parsley or both and serve.

That’s it! Enjoy!

 

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Serves:

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Total Time:

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Ingredients:

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    Directions:

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    Serves: 6-8

    Total Time:

    25 minutes

    Ingredients:

    • 4 peaches cut in half lengthwise and pitted
    • 2-3 squirts avocado oil spray
    • 2 Tbsp. Blood Orange Olive oil
    • 1 qt. Vanilla flavored Greek yogurt
    • ¼ c. local honey
    • ½ c. granola (homemade or store bought)
    • ½ c. chopped pistachio nuts.
    • 8 to 10 fresh mint leaves

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    Preheat griddle to 425°

    While griddle is heating, prepare the peaches.  Using a sharp knife, slice the peaches in half lengthwise. Twist the peach to remove the first half from the pit. Use a grapefruit spoon to wedge the stone pit out of the second half.

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    Transfer the peaches to a lovely serving plate and then dollop the vanilla flavored yogurt into the hole of each peach half.

    Drizzle the honey onto the yogurt and even onto the plate for décor.

    Sprinkle with the granola and add a fresh mint leaf to the top of each peach and chopped mint sprinkled over the plate.

    It will be beautiful!

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    Total Time:

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    Serves:

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    Total Time:

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    Mac N’ Cheese Ingredients

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    • 6 Tbsp. butter
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    • ½ tsp. smoked paprika

     

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