Hatch Chile season is upon us. Central Market transforms into a Hatch Wonderland this time of year.
Speaking of Central Market, we had dinner on the patio last night and a great band was playing, The Austin Steamers. Kids and adults were pulling out their best moves to dance to this group. It was perfect summer evening.
Anyway, Hatch Chiles. I used them to make a pretty decent sauce to serve with roasted chicken last week.
1.5 tbsp olive oil
3 garlic cloves
1 tbsp all purpose flour
1 cup chopped roasted mild green chiles
1 cup chicken broth
salt to taste
2 chicken breasts
1. Cook onions in oil until tender (about 5-6 minutes)
2. Add garlic and cook 1-2 minutes; stir in flour and cook 1-2 minutes
3. Add chiles, then whisk in the broth and salt
4. Bring the sauce to a boil and then reduce heat and simmer about 15 minutes
Meanwhile, I was cooking the chicken breasts in the oven. I used the cast iron skillet, heated 1 tbsp of grape seed oil in a 450 degree F oven, roasted the chicken on 1 side for 8 minutes, flipped it to the other for 8 minutes. Make sure it is 165 degrees F, and you are finished.
I served this with my favorite squash recipe:
I slice 2 yellow squash, put them in olive oil on the burner on medium-high heat for 12 minutes. Salt and pepper, then add sun-dried tomatoes. If I am feeling really crazy and have it on hand, sometimes I do sprinkle of goat cheese as well.