1 Review

This recipe is one I keep coming back to, always a hit. I sweat the poblanos in a zip-lock, seem to make skinning easier. Also I blacken them on the BBQ and cook the skinless, boneless chicken on the BBQ. The last time I made it the Poblanos were a beautiful rich dark and shiny but weren't as hot as before. Still good though, I love the smokey smell and flavour.

0 people found this helpful. Was it helpful to you? [Yes] [No]
rarafuse July 15, 2015
Lime Chicken With Poblano Sour Cream