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Hatch Chili Chicken Rice Bowls are not just a meal; they are a delightful experience that combines vibrant flavors with nutritious ingredients. This dish has gained popularity for its ability to satisfy both the palate and the body, making it a perfect option for those looking for something healthy yet indulgent. The combination of succulent chicken, aromatic spices, and fresh produce creates a colorful bowl that is visually appealing and bursting with flavor.

Hatch Chili Chicken Rice Bowls

Discover the vibrant flavors of Hatch Chili Chicken Rice Bowls, a deliciously nutritious dish that's perfect for any meal. This recipe features succulent marinated chicken thighs, earthy Hatch green chilies, and fluffy jasmine rice, all brought together with fresh produce like avocado and cilantro. With its balance of protein, healthy fats, and essential vitamins, this bowl is both satisfying and healthy. Elevate your cooking with this colorful and flavorful bowl that will impress your friends and family. Enjoy the experience of creating this delightful dish that’s sure to become a favorite!
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Ingredients
  

1 lb boneless, skinless chicken thighs

2 cups cooked jasmine rice

1 cup Hatch green chilies, roasted and chopped (canned can be used if fresh are unavailable)

1 medium onion, finely diced

2 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon smoked paprika

½ teaspoon salt

½ teaspoon freshly ground black pepper

2 tablespoons olive oil, plus more if needed

1 cup chicken broth

1 cup corn (fresh or frozen)

½ cup black beans, rinsed and drained

1 ripe avocado, sliced

Fresh cilantro, chopped (for garnish)

Lime wedges (for serving)

Crumbled feta or cotija cheese (optional, for added flavor)

Instructions
 

Marinate the Chicken: In a mixing bowl, whisk together the olive oil, ground cumin, smoked paprika, salt, and black pepper. Add the chicken thighs and thoroughly coat them with the marinade. Allow the chicken to marinate for at least 30 minutes at room temperature, or refrigerate for up to 2 hours to deepen the flavors.

    Cook the Chicken: Heat a large skillet over medium-high heat. Add the marinated chicken thighs to the skillet, cooking them for about 6-7 minutes on each side until they are golden brown and have reached an internal temperature of 165°F (75°C). Once cooked, remove the chicken from the skillet and let it rest for a few minutes before slicing.

      Sauté the Onion and Garlic: In the same skillet, drizzle in a little more olive oil if the pan seems dry. Add the finely diced onion and sauté for approximately 3-4 minutes, stirring occasionally, until the onion becomes translucent. Then, stir in the minced garlic and sauté for an additional minute until fragrant.

        Combine Ingredients: To the skillet with the sautéed onion and garlic, add the roasted and chopped Hatch green chilies, corn, and black beans. Pour in the chicken broth and bring the mixture to a gentle simmer. Allow it to cook for 5-7 minutes, stirring occasionally until the mixture thickens slightly and is heated through.

          Assemble the Rice Bowls: In individual serving bowls, create a base layer with a generous portion of cooked jasmine rice. Layer the sliced chicken on top, followed by the flavorful Hatch chili mixture. Finish by adding slices of avocado on top and garnish with chopped fresh cilantro. If desired, sprinkle crumbled feta or cotija cheese over the bowls for an additional layer of flavor.

            Serve: Serve each rice bowl with lime wedges on the side, encouraging a fresh squeeze of lime juice right before digging in for an extra burst of flavor.

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