Zia Hatch Green Chile Irish Spice Bag

Our Hatch Green Chile is a perfect complement to Dublin's beloved street food. There are many different ways you can make this, but our recipe will result in incredibly tender chicken and crispy, melt in your mouth fries .

Ingredients:

General (This recipe is for making the chicken and fries from scratch, which we find greatly enhances the quality). However, you are of course welcome to just use frozen fries or chicken tenders and cook those your preferred way to save time and effort. 

• 1/2-full jar Zia Hatch Green Chile, strained
• 1 medium to large Red Bell Pepper, sliced
• 1 Green Bell Pepper, sliced
• 1/2 medium White Onion, sliced
• 1 package boneless, skinless, Chicken Breast Tenderloins, cut into cubes
• 2 medium to large Russet Potatoes, sliced into sticks
• Canola Oil or other high heat frying oil
• 2 eggs
• Flour
• Buttermilk, around 1/2 cup total
• Garlic salt to taste
• Paper bag (for presentation)

Spice Blend

• 1 tbsp Ground Black Pepper
• 1 tbsp Garlic Salt
• 2 tsp Onion Powder
• 1/2 tbsp Sugar
• 2 tsp Chicken Bouillon Powder
• 1/2 tsp Kosher Salt (or, if you'd like, MSG)

Curry (Your preferred curry mix, or the below)

• 2 tbsp Butter
• 2 tbsp Flour
• 2.5 cups Chicken Broth
• 1 block Curry Roux (such as S&B Curry Mix which can be commonly found at most grocery stores) 
• 1/2 jar Zia Hatch Green Chile
• Salt to taste

Directions:

1. Pour buttermilk into a bowl and let the chicken breast cubes sit in it for at least 30 minutes to an hour. Mix together dry spice ingredients to create the spice blend.
2. While chicken is becoming tender, bring a large pot of water to boil. Once boiling, blanche the potato sticks by letting them boil for about 5 minutes and then drain. Immediately plunge them into ice cold water and drain again, setting aside. 
3. Remove chicken from buttermilk (but do not discard the buttermilk) and add a mixture of flour and garlic salt into another bowl. Whisk two eggs into the buttermilk. Coat each piece of chicken in it, then move it to the flour mixture and completely coat it. Repeat this process for each piece of chicken and set aside.
4. Make curry. In a small saucepan, heat butter over medium heat. Once starting to melt, stir in the flour and add chicken broth. Increase the heat to medium high and bring to a boil. Once boiling, add 1/2 jar Zia Hatch Green Chile and break apart the curry block into the broth. Bring to a simmer and mix well and constantly until the entire curry block has dissolved. Let simmer over low heat for the remainder of the recipe time, continuing to mix every now and then. 
5. In a cast iron or other frying pan, heat some oil over medium heat and sauté the peppers and onions. When they are almost done, add as much Zia Hatch Green Chile to the pan as you'd like and sauté it as well. Remove from heat.
6. In a large pot, bring high heat frying oil to at least 325 degrees where we will double fry the fries for maximum crispiness, and fry the chicken. Once hot, add potato sticks and fry for about 5 minutes, then remove and set aside in a paper towel covered bowl. Coat the chicken in flour again if you need to and then fry it. After the chicken has been frying for a couple minutes, add the fries again and cook until everything is golden brown.
7. In a large bowl, mix together fries, chicken, and sauteed peppers while still warm. Toss in the spice mix and add to a paper bag. Serve by either smothering the Zia Hatch Green Chile curry over it or using the curry as a dip. Enjoy! 

Want more delicious Hatch Chile Recipes? View more here!