Imported from the web

Air Fryer Poblano Cream Chicken Thighs

Name: Air Fryer Poblano Cream Chicken Thighs
Prep time: 15 min
Cook time: 24 min
Total time: 30 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 4 bone-in, skin-on chicken thighs (Boneless thighs may be used instead.); 1 tbsp olive oil (For drizzling over the chicken.); 1 tsp garlic powder; 1 tsp onion powder; 1 tsp smoked paprika; 0.5 tsp ground cumin; 0.5 tsp salt; 0.25 tsp black pepper; 1 poblano pepper (Peel after roasting and chop.); 0.5 cup plain Greek yogurt; 0.25 cup sour cream; 1 tbsp lime juice; 1 clove garlic (Minced.); 1 tbsp fresh cilantro (Chopped.); 0.5 tsp salt (For the poblano cream sauce.); 0.25 tsp black pepper (For the poblano cream sauce.)

Imported by Starr2 on SeeMeCook

Juicy, seasoned chicken thighs are air-fried until golden and finished with a smooth, creamy sauce made from roasted poblano pepper, Greek yogurt, sour cream, lime, garlic, and cilantro.

4 servings30 minMexican

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Ingredients

4 bone-in, skin-on chicken thighs (Boneless thighs may be used instead.)
1 tbsp olive oil (For drizzling over the chicken.)
1 tsp garlic powder
1 tsp onion powder
1 tsp smoked paprika
0.5 tsp ground cumin
0.5 tsp salt
0.25 tsp black pepper
1 poblano pepper (Peel after roasting and chop.)
0.5 cup plain Greek yogurt
0.25 cup sour cream
1 tbsp lime juice
1 clove garlic (Minced.)
1 tbsp fresh cilantro (Chopped.)
0.5 tsp salt (For the poblano cream sauce.)
0.25 tsp black pepper (For the poblano cream sauce.)

Steps

1
Preheat the air fryer to 400°F (205°C).
2
Pat the chicken thighs dry with paper towels.
3
Drizzle the chicken thighs with the olive oil. Season them with the garlic powder, onion powder, smoked paprika, ground cumin, salt, and black pepper, rubbing the seasoning in well so it adheres.
4
Place the chicken thighs in the air-fryer basket skin-side down. Air-fry for about 24 minutes, flipping halfway through, until the skin is seared and golden and the chicken reaches an internal temperature of 165°F (75°C). Boneless thighs may cook faster, in about 18 to 20 minutes.
5
While the chicken cooks, roast the poblano pepper either directly over a gas stovetop burner or under the oven broiler until its skin is charred.
6
Let the roasted poblano cool, then peel off the charred skin and chop the pepper.
7
Add the roasted poblano, Greek yogurt, sour cream, lime juice, minced garlic, chopped cilantro, salt, and black pepper to a blender.
8
Blend the sauce until smooth and creamy.
9
When the chicken is cooked, plate it and drizzle the creamy poblano sauce over the top. Serve with your favorite sides.

Notes

The source does not specify an exact roasting time for the poblano; roast it until the skin is charred. Verify chicken doneness with an internal temperature of 165°F (75°C).