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Lime Chicken with Poblano Sour Cream

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Serves 4

  • by from Fine Cooking
    Issue 84

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.

  • 4 large poblano chiles
  • 1 large lime
  • 1/2 cup sour cream or Mexican Crema
  • 2 Tbs. chopped fresh cilantro, plus a few sprigs for garnish (optional)
  • 2 tsp. kosher salt; more to taste
  • 1 Tbs. ground coriander
  • 1 tsp. ground cumin
  • 1/2 tsp. freshly ground black pepper
  • 8 medium (5- to 6-oz.) bone-in, skin-on chicken thighs, trimmed
  • 3 Tbs. extra-virgin olive oil
Tip:
You can make your own Mexican Crema, or you can purchase it in the dairy case or near the tortillas in supermarkets.

Position an oven rack 5 to 6 inches from the broiler element and heat the broiler to high. Line the bottom of a broiler pan with foil and replace the perforated top part of the pan. Broil the poblanos, turning 3 times, until blackened, 12 to 15 min. total. Put the poblanos in a medium bowl, top with a dinner plate, and let stand for 5 min.

Meanwhile, cut the lime in half. Cut one half into wedges and squeeze the other half to get 2 tsp. juice. Measure the juice into a small bowl and stir in the sour cream or crema and the chopped cilantro.

Transfer the poblanos to a cutting board to cool a bit, then peel away the burned skin, discard the stems and seeds, and cut into 1/2-inch dice. Add to the sour cream mixture and stir to combine. Season to taste with salt.

In a small bowl, combine the 2 tsp. salt with the coriander, cumin, and pepper. Coat the chicken with the oil and season on both sides with the spice mixture. Put the chicken skin-side down on the broiler pan, and broil until well browned, 7 to 10 min. Turn the chicken over with tongs and continue to broil, checking frequently, until the chicken is dark brown and cooked through (an instantread thermometer should register at least 165°F), 4 to 6 min. more. If the chicken threatens to burn before it’s cooked through, move the pan to a lower rack.

Transfer the chicken to serving plates, spoon the poblano sour cream on the side, and garnish with cilantro sprigs, if using, and the lime wedges for squeezing over the chicken. Serve hot.

Serving Suggestions

Serve with Fresh Cherry Margaritastortilla chips, and Spicy Sauteed Zucchini and Potatoes.

nutrition information (per serving):
Size : based on four servings; Calories (kcal): 540; Fat (g): fat g 39; Fat Calories (kcal): 350; Saturated Fat (g): sat fat g 11; Protein (g): protein g 39; Monounsaturated Fat (g): 17; Carbohydrates (g): carbs g 4; Polyunsaturated Fat (g): 6; Sodium (mg): sodium mg 700; Cholesterol (mg): cholesterol mg 160; Fiber (g): fiber g 1;

Photo: Scott Phillips

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.

We loved this! I made the full recipe even though just two of us were eating it. We had the leftovers two days later. When we had it the first time, and, again, when we had the leftovers, my husband said, "We should have this again". Needless to say, he loved it. The time consuming part of the recipe is, of course, roasting, then peeling the Poblano peppers. Canned chilies can have a tinny taste so it's absolutely worth roasting, and peeling your own. We had this with a Southwest potato salad, and cabbage slaw. If it had been summer, grilled corn would have been wonderful with this chicken.

Super yummy! Great weeknight recipe. Paired with green rice and corn on the cob.

Just delicious!

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