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Spicy Hatch Chili Chicken Rice Bowls are a culinary delight that combines the robust flavors of marinated chicken thighs with the distinctive heat of Hatch chiles, all served over a bed of fragrant jasmine rice. This dish is not only satisfying but also packs a punch with its vibrant flavors and textures. The marriage of spicy, savory, and fresh ingredients creates a well-rounded meal that is perfect for any occasion, whether you’re cooking for family or hosting friends.

Hatch Chili Chicken Rice Bowls

Discover the savory delight of Spicy Hatch Chili Chicken Rice Bowls, a perfect blend of marinated chicken thighs and the distinct heat of Hatch chiles. Served over fragrant jasmine rice, this dish offers a delightful balance of spice and freshness that is both satisfying and visually appealing. Ideal for family dinners or gatherings, it showcases the unique flavor of Hatch chiles and the juicy tenderness of chicken thighs, making it a comforting staple in any home-cooked meal.
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Ingredients
  

For the Chicken Marinade:

1 lb boneless, skinless chicken thighs

3 tablespoons olive oil

2 tablespoons fresh lime juice

2 tablespoons hatch green chili sauce (or diced hatch chiles)

2 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon smoked paprika

1 teaspoon salt

1/2 teaspoon black pepper

For the Rice:

1 cup jasmine rice

2 cups chicken broth

1 tablespoon butter

1/2 teaspoon salt

Toppings:

1 cup black beans, rinsed and drained

1 cup corn, canned or frozen (thawed if frozen)

1 cup cherry tomatoes, halved

1 avocado, sliced

1/2 cup fresh cilantro, chopped

Optional: crumbled feta cheese or queso fresco

Squeeze of lime for garnish

Instructions
 

Marinate the Chicken: In a bowl, combine olive oil, lime juice, hatch green chili sauce, garlic, cumin, paprika, salt, and pepper. Add the chicken thighs, making sure they are well coated in the marinade. Cover and refrigerate for at least 30 minutes, or up to 2 hours for more flavor.

    Prepare the Rice: Rinse the jasmine rice under cold water until the water runs clear. In a pot, combine the rinsed rice, chicken broth, butter, and salt. Bring to a boil over medium-high heat. Once boiling, reduce the heat to low and cover. Cook for 15-18 minutes, or until the rice is tender and the liquid is fully absorbed. Once done, fluff with a fork.

      Cook the Chicken: Heat a large skillet over medium-high heat. Remove the chicken from the marinade and place it in the skillet. Cook for about 5-7 minutes on each side, or until the chicken is cooked through and has a nice golden brown color. Use a meat thermometer to ensure it reaches an internal temperature of 165°F (74°C). Let the chicken rest for a few minutes before slicing it into strips.

        Assemble the Bowls: In each bowl, start with a base of the jasmine rice. Top with sliced chicken, black beans, corn, cherry tomatoes, avocado slices, and a sprinkle of fresh cilantro.

          Finish and Serve: If desired, add crumbled feta cheese or queso fresco on top for an extra creamy element. Squeeze a fresh lime over the entire bowl for a burst of citrus flavor. Serve immediately and enjoy your delicious Hatch Chili Chicken Rice Bowls!

            Prep Time, Total Time, Servings: 15 minutes | 1 hour | 4 servings