Baked Chicken Thighs in Hatch Chile Cream Sauce
This tasty Hatch chile cream sauce-cooked baked chicken thigh dish can be eaten with white rice and is quick and simple to prepare.
Preheat the oven to 350 degrees F (175 degrees C).
Season chicken thighs with salt and pepper.
Heat oil in a cast iron skillet over medium heat.
Cook chicken in the hot oil without moving to blacken skin about 4 minutes.
Turn chicken and cook about 2 more minutes.
Transfer chicken to a plate.
Add butter to the skillet.
Cook chile peppers and onion in the melted butter until crisp-tender 5 to 6 minutes.
Add garlic and cook until fragrant about 1 minute.
Stir in cream until combined.
Season with taco seasoning salt and pepper.
Place chicken on top of onions and chiles and cover with foil.