Lime Chicken With Poblano Sour Cream Recipes

LIME-POBLANO CHICKEN SALAD

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.

LIME CHICKEN WITH POBLANO SOUR CREAM

Steps:

• Position an oven rack 5-6 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, 12-15 minutes total. Put the poblanos in a medium bowl, top with a dinner plate, and let stand for 5 minutes. Set aside broiler pan for cooking chicken.
• 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, 7-10 minutes. Turn the chicken over with tongs and continue to broil, checking frequently, until the chicken is dark brown and cooked through (an instant-read thermometer should register at least 165 degrees F), 4 to 6 minutes 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.
• HINT: If you want to "kick it up a notch," considering brining chicken in a salted lime water bath for no more than an hour before cooking. Use about 1/4-cup salt to 4 cups cold water to 1/2-cup lime juice. YUM! Make sure to rinse well and pat dry before cooking.

CHICKEN WITH POBLANO CREAM SAUCE

Steps:

• Cook onions and peppers in hot oil in large skillet on medium heat 12 to 15 min. or until crisp-tender, stirring occasionally.
• Meanwhile, mix garlic powder and pepper; sprinkle over chicken. Cook in separate nonstick skillet on medium heat 6 to 7 min. on each side or until done (165ºF).
• Add cheese to vegetables in skillet; cook and stir 3 to 5 min. or until melted. Remove from heat. Stir in sour cream. Serve over chicken.

CHICKEN WITH POBLANO CHILES, SOUR CREAM, AND CHEESE

Steps:

• 1. Prepare the chiles. Stem and seed the roasted chiles, and cut the chiles into thin strips. Reserve. Put the chicken breasts in a saucepan. Add the broth and bring to a boil, uncovered, then reduce the heat to low, cover and simmer until the meat is tender, 15 to 18 minutes. Cool the chicken in the broth 15 minutes. Remove the chicken from the broth, then remove and discard the skin. Coarsely shred the meat, cover and reserve. Strain the broth, cover, and refrigerate the broth for another use. 2. In a skillet, heat the oil over medium heat and cook the onion, stirring, 3 minutes. Add the reserved chile strips, oregano, cumin, salt, and pepper. Cook, stirring, 1 minute. Reduce the heat to low and gently stir in the reserved chicken and crema. Heat through completely, but do not boil. Mound the chicken mixture on a serving platter and sprinkle the cheese on top. Serve at once.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

CHICKEN WITH POBLANO CREAM SAUCE

Steps:

• Roast the chile over a gas burner or under the broiler, until charred all over. Wrap in a paper towel; steam for 5 minutes. Rub off the skin; remove the seeds and ribs. Chop coarsely.
• Heat 1 tablespoon of the canola oil in a small saucepan over medium heat; add the onion and garlic; cook until soft, 5 to 7 minutes. Add the chile and cream. 3 Purée in a blender; add water if too thick. Season with salt and pepper.
• Season the chicken with salt and pepper. Heat the remaining tablespoon canola oil in a large skillet over medium-high heat. Cook the chicken until it is golden and the juices run clear, 4 to 5 minutes per side. Serve with the sauce.

LIME CHICKEN WITH SALSA VERDE SOUR CREAM

Steps:

• Preheat broiler. Mix seasonings; sprinkle over chicken. Place chicken on a broiler pan. Broil 4 in. from heat 6-8 minutes on each side or until a thermometer reads 170°., Meanwhile, in a small bowl, mix sour cream, salsa and 1 tablespoon cilantro. Cut lime in half. Squeeze juice from one lime half into sour cream mixture; stir to combine. Cut remaining lime half into four wedges. Serve chicken with sauce and lime wedges. Sprinkle with remaining cilantro.

CHICKEN & POBLANO TACOS WITH CREMA RECIPE - (4.7/5)

Steps:

• Roast the poblanos directly over a gas flame or under a preheated broiler, turning, until charred all over. Transfer the chiles to a bowl, cover with plastic wrap and let steam for 15 minutes. Peel, seed and stem the chiles, then cut them into 1/4-inch strips. Light a grill or preheat a grill pan. Brush the chicken all over with oil and season with salt and pepper. Grill over moderately high heat, turning once, until the skin is crisp and browned, about 8 minutes. Transfer the chicken to a carving board and cut into 1/2-inch strips. In a medium bowl, toss the poblano strips with the chicken and cilantro and season with salt and pepper. Serve the chicken-poblano filling in the warm tortillas with the crema, lettuce, onion and lime wedges.

DELICIOUS CHICKEN POBLANO

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!

CHICKEN WITH POBLANO CHILES, SOUR CREAM, AND CHEESE

Steps:

• 1. Prepare the chiles. Stem and seed the roasted chiles, and cut the chiles into thin strips. Reserve. Put the chicken breasts in a saucepan. Add the broth and bring to a boil, uncovered, then reduce the heat to low, cover and simmer until the meat is tender, 15 to 18 minutes. Cool the chicken in the broth 15 minutes. Remove the chicken from the broth, then remove and discard the skin. Coarsely shred the meat, cover and reserve. Strain the broth, cover, and refrigerate the broth for another use. 2. In a skillet, heat the oil over medium heat and cook the onion, stirring, 3 minutes. Add the reserved chile strips, oregano, cumin, salt, and pepper. Cook, stirring, 1 minute. Reduce the heat to low and gently stir in the reserved chicken and crema. Heat through completely, but do not boil. Mound the chicken mixture on a serving platter and sprinkle the cheese on top. Serve at once.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.