Lime Chicken with Poblano Sour Cream

By prairiemama

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.

Ingredients

• 4 large poblano chiles
• 1 large lime
• 1/2 cup sour cream or Mexican Crema
• 2 tablespoons chopped fresh cilantro, plus a few sprigs
• for garnish (optional)
• 2 teaspoons kosher salt; more to taste
• 1 tablespoon ground coriander
• 1 teaspoon ground cumin
• 1/2 tesaspoon freshly ground black pepper
• 8 medium (5- to 6-oz.) bone-in, skin-on chicken
• thighs, trimmed
• 3 tablespoons extra-virgin olive oil

Preparation

Step 1

*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
teaspoons 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 teaspoons 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.