Lime Chicken With Poblano Sour Cream
4 large poblano chiles
1 large lime
1/2 Cup sour cream or Mexican Crema
2 Tbs. chopped fresh cilantro plus a few sprigs for garnish (optional)
2 Tsp kosher salt more to taste
1 Tbs. ground coriander
1 Tsp ground cumin
1/2 Tsp freshly ground black pepper
8 medium (5- to 6-oz.) bone-in skin-on chicken thighs, trimmed
3 Tbs. extra-virgin olive oil
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 tsp. 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
In a small bowl, combine the 2 tsp. 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 instant read thermometer should register at
least 165F), 4 to 6 min. more. If the chicken threatens to burn before
Its 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.