Southwestern Chicken Terrine with Cilantro Sauce
Layered chicken terrine with green chiles, olives, and corn. Served with a cilantro sauce.
Ingredients
- 2 T chopped shallots
- 2 T butter
- 3/4 lb chicken breasts, cubed
- 1/2 C oil
- 1/4 C chicken broth
- 1 1/2 t chopped fresh oregano
- 2 eggs
- Salt, pepper
- 3/4 lb chicken thighs, cubed
- 1 (4-oz) can green chiles, halved lengthwise
- 1 C pitted black olives, halved
- 1/2 C corn kernels
- 2 or 3 green onions
- 4 or 5 carrot slices
- Cilantro Sauce: 1 bunch cilantro, 1/2 onion, 2 tomatoes, 1 green bell pepper, 1/2 jalapeno
Instructions
- Saute shallots in butter.
- Process breast meat with half ingredients, repeat for thigh meat.
- Layer in terrine with green chiles, olives, corn between mixtures.
- Cover with parchment and bake at 350F for 1 hour in water bath.
- Cool and refrigerate 3 hours or overnight.
- Blend sauce ingredients until smooth.
- Serve terrine slices with sauce and garnish with shaped veggies.