Sour cream and lime juice temper the heat of roasted poblano peppers in this Southwestern chicken dish. Cooking both the poblanos and the chicken under the broiler makes it super fast.
Fuel your creative spark. Sign up for eletters today and get the latest from Fine Cooking plus special offers.
You can make your own Mexican Crema, or you can purchase it in the dairy case or near the tortillas in supermarkets.
This is one of the best new dishes I've prepared.Though it's not as lime-y as the name made me believe, the seasoning was perfect, and the Poblano sour cream an interesting blend of flavor.The poblano sour cream is the most time consuming, but prepared in advance, this is a really quick dish. I served it with Arroz Verde (Fine Cooking recipe). It was a nice combination.
For a much lower calorie and terrific dish, I substituted the sour cream for 0% unflavored yogurt and sauteed skinless chicken breasts for thighs. Delicious!
I used bone-in breasts because that's what I had. It was very simple and tasted great.
Very fast and easy. Used boneless, skinless breasts instead of thighs.
Pete welcomes us to Virginia on this episode of Moveable Feast, where we meet skilled oystermen Ryan & Travis Croxton, as well as chef Dylan Fultineer. Dylan brings Pete to…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?