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In the world of culinary delights, few dishes can rival the vibrant flavors and comforting textures of Hatch Chili Chicken Rice Bowls. This recipe, featuring tender marinated chicken thighs, roasted Hatch green chilies, and a medley of fresh ingredients, offers a perfect harmony of taste and nutrition. Ideal for a weeknight dinner or meal prep, these rice bowls are not only delicious but also quick and easy to make. In this article, we’ll explore the origins of Hatch chilies, delve into the health benefits of the ingredients, and provide a step-by-step guide to creating this flavorful dish.

Hatch Chili Chicken Rice Bowls

Discover the delicious world of Hatch Chili Chicken Rice Bowls, where tender marinated chicken thighs meet the smoky sweetness of roasted Hatch green chilies. This quick and easy recipe is perfect for weeknight dinners or meal prepping, combining nutritious ingredients like jasmine rice, garlic, and onion for a wholesome meal. Explore step-by-step instructions, health benefits, and tips to customize your flavorful bowls. Elevate your cooking with this delightful dish that’s both satisfying and packed with flavor.
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Ingredients
  

1 lb boneless, skinless chicken thighs

2 cups cooked jasmine rice

1 cup Hatch green chilies, roasted and chopped (can use canned if unavailable)

1 medium onion, finely chopped

2 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon smoked paprika

½ teaspoon salt

½ teaspoon black pepper

2 tablespoons olive oil

1 cup chicken broth

1 cup corn (fresh or frozen)

½ cup black beans, rinsed and drained

1 avocado, sliced

Fresh cilantro, chopped (for garnish)

Lime wedges (for serving)

Crumbled feta or cotija cheese (optional)

Instructions
 

Marinate the Chicken: In a bowl, mix the olive oil, ground cumin, smoked paprika, salt, and black pepper. Add the chicken thighs and coat them well with the marinade. Let it sit for at least 30 minutes to absorb the flavors, or refrigerate for up to 2 hours for deeper flavor.

    Cook the Chicken: In a large skillet over medium-high heat, add the marinated chicken thighs. Cook for about 6-7 minutes on each side, or until golden brown and cooked through (internal temperature reaches 165°F/75°C). Remove from the skillet and let rest for a few minutes before slicing.

      Sauté the Onion and Garlic: In the same skillet, add a little more olive oil if needed. Sauté the chopped onion for about 3-4 minutes, or until translucent. Stir in the minced garlic and cook for another minute until fragrant.

        Combine Ingredients: Add the roasted Hatch green chilies, corn, and black beans to the skillet. Pour in the chicken broth and bring to a simmer. Allow it to cook for about 5-7 minutes, stirring occasionally, until the mixture thickens slightly.

          Assemble the Rice Bowls: In serving bowls, place a generous portion of cooked jasmine rice as the base. Top with the sliced chicken, followed by the Hatch chili mixture. Add slices of avocado on top and sprinkle with fresh cilantro. Optionally, add crumbled feta or cotija cheese for extra flavor.

            Serve: Serve the bowls with lime wedges on the side for a fresh squeeze of lime juice just before eating.

              Prep Time, Total Time, Servings: 30 minutes | 45 minutes | 4 servings