Baked Chicken Thighs in Hatch Valley Green Chile Cream Sauce
- 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
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.