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.
You can make your own Mexican Crema, or you can purchase it in the dairy case or near the tortillas in supermarkets.
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I have made this recipe twice. It’s very moist and full of flavor. The Crema with poblanos makes the chicken special.
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.
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