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Ingredients
- 4 Poblano Pepper Roasted, skinned and seeded
- 2 Limes Juice one and cut the other into wedges
- 1/2 C Sour Cream
- 2 Tb Cilantro Chopped
- 3 tsp Salt divide into 2 tsp and 1 tsp
- 1 Tb Ground Coriander
- 1 tsp Cumin
- 1/2 tsp Black Pepper
- 8 Chicken Thighs either bone-in or boneless
- 3 Tb Olive Oil
Ingredients
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Instructions
- Cover a broiler pan with tin foil and place the Poblano peppers on it. Place them under the broiler on High for 7 minutes then turn over and continue to broil for 7 more minutes
- Remove the Peppers from the oven and place them in a large bowl and cover with a plate to allow them to steam.
- While the peppers are cooking stir together in a mixing bowl the Sour Cream, 2 tsp of Lime Juice, Cilantro and 2 tsp of Salt
- In another mixing bowl combine the other tsp of Salt with the Coriander, Cumin and Black Pepper
- Give the Chicken Thighs a light coat of Olive Oil and a dusting of the Spice mix. Place them on the foil lined Broiler pan cook for 10 minutes on one side then flip them over to cook for 6 more minutes
- While the Chicken is cooking skin, stem and seed the Poblanos. Then cut them into large dice (1/4 – 1/2″) and add them to the Sour Cream mixture.
Recipe Notes
Serve with some wedges of lime to squeeze over the Chicken along with sides of sliced Avocado (also with some Lime juice squeezed over them) and Tomato
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