Smoke-Chem BBQ
Smoking Fanatic
It's getting close to Hatch chili season, so I figured I'd best get busy on using up the last of the ones I roasted and froze last year.
I'd made this recipe before, and we loved it. Season a half dozen bone-in, skin-on thighs with salt and pepper, then brown them in butter/oil in a cast iron skillet. Remove to a plate, then sauté garlic in the same pan, followed by a cup of sliced Hatch chilis and a cup of sliced onions. Cook until they begin to soften. Add a bit of taco seasoning and half a cup of heavy cream, stir it up, and top with the chicken thighs. Cover the skillet and move it to a 350 oven for 20-25 minutes.
Serve over rice. Yum!
I'd made this recipe before, and we loved it. Season a half dozen bone-in, skin-on thighs with salt and pepper, then brown them in butter/oil in a cast iron skillet. Remove to a plate, then sauté garlic in the same pan, followed by a cup of sliced Hatch chilis and a cup of sliced onions. Cook until they begin to soften. Add a bit of taco seasoning and half a cup of heavy cream, stir it up, and top with the chicken thighs. Cover the skillet and move it to a 350 oven for 20-25 minutes.
Serve over rice. Yum!
