Baked Chicken Thighs in Hatch Valley Green Chile Cream Sauce

Ingredients

  • 2 lbs boneless, skinless chicken thighs
  • 1 cup 505 Southwestern Hatch Valley Green Chile
  • 1 tbsp olive oil
  • 1 tbsp salted butter
  • 1 onion, sliced
  • 2 cloves garlic, minced
  • 1/2 cup unsweetened coconut milk
  • Pinch sea salt
  • Pinch black pepper
  • Pinch smoked paprika 

Instructions

Season chicken thighs on both sides with salt, pepper and smoked paprika. 

Heat oil and butter in an oven-safe skillet over medium-high heat. Add chicken and sear for 3-4 minutes per side. Remove to a plate.

Add onions to pan and sauté for 3-4 minutes. Stir in garlic and 505 Southwestern Hatch Valley Green Chile. Pour in coconut milk and let simmer for 2 minutes. 

Place chicken back into the pan. 

Bake at 350 degrees for 20 minutes.

Credit:@global.appetite
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