Lime Chicken with Poblano Sour Cream

Lime Chicken with Poblano Sour Cream
Photo by Scott Phillips


  • 8 medium (5- to 6-oz.) bone-in, skin-on chicken thighs, trimmed
  • 1 large lime
  • 1 tsp. ground cumin
  • 2 tsp. kosher salt; more to taste
  • 4 large poblano chiles
  • 3 Tbs. extra-virgin olive oil
  • ½ tsp. freshly ground black pepper
  • + 3 more ingredients
    • 2 Tbs. chopped fresh cilantro, plus a few sprigs for garnish (optional)
    • ½ cup sour cream or Mexican Crema
    • 1 Tbs. ground coriander

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 w...

View full recipe at Fine Cooking


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