Add me to the "thumbs up" group for the Chicken in Poblano Cream Sauce!!

C

cheezz

Well-known member
I would add 1/2 tsp. salt, though. The sauce would be really fantastic on a grilled salmon, or grilled flank steak! I would serve some roasted red potatoes with it next time. I was also thinking it might go good on gnocchi.

 
I tried it too, had the leftovers for lunch today.

My coworkers were jealous of my delicious looking lunch! I just had the chicken with plain rice. I forgot to add in the cilantro, so i sprinkled the cilantro all over the chicken and rice.

 
It is a bottled or Mexican or Salvadoran style sour cream that is not as sour as

the usual american style and slightly more pourable. It tastes more buttery to me too. You can find it in latin grocery's or if your grocery has a good stock of latin items it is usually by the mexican cheeses in the dairy case. My sister mixed sour cream and whipping cream to make this. I think creme fraiche would also be close.

 
It's easy to make your own, and tastier than the Mexican Crema available in the grocery stores

Place 1 cup whipping cream in a small saucepan on low. Heat until it is just barely warmed. Do not overheat or the crema won't thicken. Place warm whipping cream and 2 tablespoons buttermilk in a glass container. Cover and let stand at room temperature (about 70°F) for 8 to 24 hours, or until very thick. Stir well, cover and refrigerate for up to 10 days.

If your kitchen is warm, you can skip the step of warming the whipping cream. If you don't have buttermilk, you can use two tablespoons yogurt with active cultures.

Variations:
Add fresh lime juice and grated lime peel for a Lime Crema
Add chopped chipotles for a Smokey Chipotle Crema

Yield: 1 cup

 
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