Chile Chicken Hatch (Print Version)

# Ingredients:

01 - 2 tbsp olive oil.
02 - 1 cup corn (about 2 ears).
03 - 1 small yellow onion, chopped.
04 - 1 1/2 tsp cumin.
05 - 1 tbsp coriander.
06 - 1 clove garlic, minced.
07 - 1/4 tsp ground black pepper.
08 - 1/4 tsp paprika.
09 - 1/4 tsp salt.
10 - 16 oz jar of salsa verde.
11 - 3 roasted Hatch chilies, diced.
12 - 4 cups chicken stock.
13 - 1 cup water.
14 - Juice from 1 lime.
15 - 1 whole rotisserie chicken, shredded.
16 - 1/2 cup uncooked white rice.
17 - 1 tbsp fresh cilantro, chopped.

# Instructions:

01 - Warm up olive oil, then toss in the onion and corn. Stir and cook for 6 minutes.
02 - Mix in the garlic. Let it cook for a minute, but keep stirring so it doesn’t burn.
03 - Sprinkle in paprika, cumin, black pepper, salt, and coriander. Cook for another minute, stirring constantly.
04 - Pour in salsa verde, chicken stock, lime juice, roasted chiles, and water. Turn up the heat until it starts to boil.
05 - Stir in chicken and cilantro. Lower the heat and let it simmer for 20 minutes.
06 - Throw in the rice and keep it cooking for 15 minutes until tender.

# Notes:

01 - Swap fresh chiles with canned ones if needed.
02 - Stays good in the fridge for 3-4 days.
03 - Can freeze for a couple of months.
04 - Add more stock while warming up if it’s too thick.

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