If you’ve never visited Santa Fe, you’re missing out. Even as one who doesn’t prefer the flavor composition of traditional “Mexican” food or Southwestern Style dishes, I truly appreciate the distinct flavor of Santa Fe.
Hatch Green Chiles have been on my mind. It’s not quite yet the season for those roasted babies, but with a little dry rub, we can make it work.
Oh, and with quarantine still happening, a little flavor outside the box is highly welcome in our humble kitchen: Blackened Hatch Green Chile Potatoes & Chicken.
Blackened Hatch Green Chile Potatoes & Chicken
2 Tbs. Hatch green chile powder
1/2 tsp. ground black pepper
1/2 tsp. dried garlic
1/2 tsp. dried onion
1/4 tsp. sea salt
1/4 tsp. sugar
4 Tbs. butter
2 lbs. baby white potatoes
2 large boneless, skinless chicken breasts
Preheat the oven to 425 degrees.
In a small bowl, whisk together the green chile rub spices.
Place the butter, potatoes, and all the seasoning in large Dutch oven. Cover.
In a separate baking dish, place the chicken breasts (seasoned with salt and pepper) evenly and cover. Bake both dishes for about 45 minutes, until the chicken is cooked through and the seasoning and butter are blackened over the potatoes. Stir the potatoes 1-2 times throughout the cooking process.
Plate the potatoes with the chicken on top and drizzle with the remaining blackened Hatch green chile butter sauce.
