Lime Chicken With Poblano Sour Cream Recipes
DELICIOUS CHICKEN POBLANO
Make and share this Delicious Chicken Poblano recipe from Food.com.
Provided by piranhabriana
Categories Chicken Breast
Time 50m
Yield 3 serving(s)
Number Of Ingredients 11
Steps:
- Shake pepper and thyme on chicken breasts.
- Melt butter in skillet and brown the chicken (do not cook all the way thru because you are still going to put it in the oven).
- Set aside in a baking dish and preheat oven to 375 degrees.
- In a saute pan, melt butter and saute onion and poblano peppers till soft.
- Take 3/4 of the onion and pepper mixture and place in blender along with a dash of salt.
- Add sour cream and whipping cream to reach a thick consistency (about 1/4 of the carton).
- Turn on blender and puree, leaving some of the texture- set aside.
- Place chicken breasts in a baking dish, squeeze lime juice on each breast, then pour the pureed mixture over them.
- Take the remainder of the peppers and onion and place them on top of the chickens.
- Cover the top with cheese and lightly sprinkle thyme on top of everything.
- Place in the oven uncovered for 25 minutes- the cheese will be starting to brown by then.
- Serving suggestion: With rice!
Nutrition Facts : Calories 913.6, Fat 76.7, SaturatedFat 42.7, Cholesterol 290.5, Sodium 494.5, Carbohydrate 15.1, Fiber 3.7, Sugar 3.6, Protein 43.9
LIME-POBLANO CHICKEN SALAD
A quick and easy change-up to the traditional chicken salad. I was experimenting when I created this for a light lunch to go on a salad. Can be made mild or spicy! This is not meant to be very creamy, I use it mostly on top of salad or with crackers, but if you'd like a sandwich be sure to add more mayo so it sticks together.
Provided by Christy Blaker
Categories Salad
Time 15m
Yield 2
Number Of Ingredients 9
Steps:
- Mix chicken, poblano pepper, cilantro, mayonnaise, onion, lime juice, cumin, white pepper, and salt together in a bowl or a container with a fork. Taste and adjust spices as necessary.
Nutrition Facts : Calories 292 calories, Carbohydrate 4 g, Cholesterol 60.4 mg, Fat 21.8 g, Fiber 1.3 g, Protein 20 g, SaturatedFat 3.9 g, Sodium 244.7 mg, Sugar 1.3 g
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- Coat the chicken thighs in Mexican Seasoning (either homemade or storebought). Cover them in plastic wrap and refrigerate for at least 8-10 hours.
- When ready to cook the chicken, remove from fridge and allow to sit on counter about 15-30 minutes to lose some of the chill.
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