Scuba Steve Recipes

This is an old revision of the document!

---

Comments: Hatch green chiles harvest season is Aug-Sep. They usually come in Mild/Hot varieties. I think the closest alternative is the Anaheim pepper. Future Experiments: GInny wants to try it with wild rice and I want to try it with “shirataki rice”.

Ingredients:

• 2 tbsp. olive oil
• 1 small yellow onion, diced
• 1 c. fresh corn (from about 2 ears)*
• 4 cloves garlic, minced
• 1 tbsp. coriander
• 1½ tsp. ground cumin
• ¼ tsp. paprika
• ¼ tsp. salt
• ¼ tsp. ground black pepper
• 3 fire roasted Hatch chiles, seeds removed and diced * 1 (16-oz.) jar salsa verde (I used Guy Fieri's) * 4 c. low-sodium chicken stock * 1 c. water * 1 lime, juiced * 1 small rotisserie chicken, pulled * 1 tbsp. fresh cilantro, chopped * ½ c. long-grain white rice Optional garnishes: * Lime wedges * Avocado chunks * Cilantro * Crispy tortilla strips * Sour Cream Directions:
  In a large large stock pot or Dutch oven set over medium heat, heat the olive oil. When the oil is hot, add the onion and corn, cook until fragrant, about 6 minutes. Add the garlic and cook for 1 minute, then sprinkle in the coriander, cumin, paprika, salt and pepper and continue stirring/cooking for an additional minute or so.
  Add the hatch chiles, salsa verde, chicken stock, water and lime juice. Turn the heat up and bring the mixture to a boil. Add the chicken and cilantro, simmer for 20 minutes. Pour in the rice, cook until tender, about 15 minutes or so. Garnish and serve immediately.
  Nutritional Info:**
  Unknown.