A-Z | Search Ingredients Recipes Restaurants Utilities Cooking Directory Recipesbox
Difficulty
Easy
Intermediate
Difficult
Expert
Course:
appetizer
beverage
breakfast
condiment
dessert
entree
lunch
sauce
side dish
snack
soup
Base
Beef
Bread
Dairy
Diabetic
Easter
Egg
Fruit
Gluten free
Grain
Lamb
Low fat
Other
Pasta
Pork/Ham
Poultry
Rabbit
Salmon
Seafood
Turkey
Vegetables
Venison
Ethnicity
Afghan cuisine
Arab cuisine
Armenian cuisine
Australian cuisine
Austrian cuisine
Bulgarian cuisine
Burmese cuisine
Cajun/Creole cuisine
Canadian cuisine
Chinese cuisine
Croatian cuisine
Cuban cuisine
Danish cuisine
Dutch cuisine
Ethiopian cuisine
Filipino cuisine
French cuisine
German cuisine
Great Britain
Greek cuisine
Hungarian cuisine
Icelandic cuisine
Indian cuisine
Indonesian cuisine
Italian cuisine
Jamaican cuisine
Japanese cuisine
Jewish cuisine
Korean cuisine
Mexican cuisine
Moldovan cuisine
New Zealand cuisine
Polish cuisine
Portuguese cuisine
Roman cuisine
Romanian cuisine
Russian cuisine
Serbian cuisine
Spanish cuisine
Swedish cuisine
Thai cuisine
Turkish cuisine
US cuisine
Vietnamese cuisine
Holiday Recipes
Christmas
Easter
Halloween
Passover
Thanksgiving
Valentine's Day
Health Recipes
Diabetic
Fat Free
Gluten Free
Low Cal
Low Fat
Time
Less than 1 Minute
1-10 Minutes
10-30 Minutes
30-60 Minutes
60+ Minutes |
|
|
Cooked by: Chef / Last Modified: 3/24/2004 / Base: Poultry / Number of Servings: 8 |
|
|
|
Directions: Saute shallots in butter until soft. In food processor, combine
chicken breast meat with half of shallots and half amounts each of
oil, chicken broth and oregano. Add 1 egg. Season to taste with salt
and pepper. Process until smooth. Transfer mixture to bowl and set
aside. Place thigh meat in processor and add remaining shallots, oil,
broth, oregano and egg. Season to taste with salt and pepper. Process
until smooth. Transfer to bowl and set aside. Place half of chicken
breast mixture in buttered terrine or an 8- x 4-inch loaf pan. Cover
with layer of green chiles, arranged lengthwise. Add remaining
chicken breast mixture, spreading to form even layer. Arrange single
layer of olives, lengthwise, over chicken, pressing olives lightly
into chicken. Next, add half of chicken thigh mixture, spreading
evenly. Cover with layer of corn, spreading evenly. Add remaining
chicken thigh mixture and spread evenly. Cover with buttered
parchment paper, pressing paper directly on top of terrine. Tap pan
on counter to eliminate any air bubbles. Place in water bath and bake
at 350F 1 hour. Cool 1 hour or until firm. Unmold and wrap in plastic
wrap. Refrigerate 3 hours or overnight.
To make sauce, combine cilantro, onion, tomatoes and peppers in
blender or food processor. Process until smooth.
When ready to serve, garnish terrine with green onions and carrot
slices cut out with aspic cutters of star or floral shapes. For each
serving, place some cilantro sauce on serving plate and arrange 1
slice of terrine over sauce.
| Ingredients:
2 Tablespoon(s) Chopped shallots
2 Tablespoon(s) Butter or margarine
3/4 Pound(s) Chicken breasts
1/2 Cup(s) Oil
1/4 Cup(s) Chicken broth
1 1/2 Teaspoon(s) Chopped fresh oregano
2 Eggs
3/4 Pound(s) Chicken thighs; boned
4 Ounce(s) Canned whole green chiles
1 Cup(s) Pitted black olives
1/2 Cup(s) Corn kernels
1 Bunch(s) Cilantro; leaves only
1/2 medium Onion; chopped
2 Tomatoes; peeled & quartered
1 medium Green bell pepper; seeded
1/2 Jalapeno pepper |
|
|
|
Check some related to Southwestern Chicken Terrine with Cilantro Sauce videos
Similar recipes:
|
Sweet spicy chili sauce In a blender or food processor, finely chop garlic, onion and chilies.
Heat oil in a saucepan. Add onion mixture and gin...
Classic chicken gumbo 1. In large Dutch oven, melt shortening over low heat; add flour and
cook, stirring, until brown, about 10 minutes (do not hu...
Pasta twists with asparagus sauce*** Melt butter in olive oil and lightly sautee asparagus tips. Remove and set
aside. Add flour to the pan and mix well. Slo...
Cranberry chicken lay chicken breat halfs in a single layer in your baking dish. mix the cranberry sauce, waltnut, curry and tart apply and po...
The best chicken dish Heat cooking oil in large frying pan on medium. Add ground chicken. Scramble-fry for 5 to 10 minutes until no longer pink. Dr...
Mesquite-grilled chicken with citrus sauce * skinless, boneless, about 1/2 lb each, halved ** the rind, pith, and
membrane cut away with a serrated knife and dis...
Broiled bluefish sauce Blend honey and mustard in saucepan over low heat. Stir in vinegar,
Worcestershire sauce, parsley flakes, pepper sauce an...
Chicken tequila fettucine 1. Cook pasta in boiling water until done.
2.Cook 1/2 cup cilantro, garlic and jalapeno in 2 tablespoons butter over medium h...
Cheesy stuffed chicken breasts Place each chicken breast half between waxed paper and pound very
thin with a mallet or rolling pin to form a "cutl...
Fried chicken Mix bread crumbs, herbs, and spices. Dip chicken in egg to coat, then in crumb mixture to coat. Fry in hot oil in skillet u...
Black jack chicken baste Fry onions and garlic in olive oil until the onions are slightly brown. Add all of the rest of the ingredients and bring to a...
Cashew chicken & snow peas 1. Cut the chicken into thin strips and season with pepper. Remove
stems and
strings from the snow peas and cut them in half ...
Coconut curry sauce ...
Hawaiian baked chicken Recipe by: Jo Merrill
Preparation Time: 1:30
* Use whole chickens that you cut into pieces or use breast only. If
using breas...
Poached chicken breasts 1) Put water, wine, celery leaves, parsley, scallions, salt(opt), and peppercorns in large pot. Bring to a boil.
2) Trim chic...
Assorted vegetables in a clear sauce Preparation: Peel turnips & carrots. Use melon scoop to cut turnips into
large balls. Slice carrots 1/2" thic...
Chicken & dumplings ( old fashioned - james beard ) James Beard's Old-Fashioned Chicken
&
Dumplings
Makes: 4 to 8 servings.
Follow the recipe for poached chicken in Dou...
Satay chicken Rub:
Combine rub ingredients and rub into chicken pieces. Allow to stand
for 45 minutes.
Combine marinade ingredients and a...
Chicken and asparagus risotto Cook chicken in oil in large skillet on medium heat for 3 minutes a side. Remove from skillet and set aside.
Add soup and mi...
Red sauce 1. Chop the onion, carrot, and celery in a food processor
2. Heat the olive oil in a medium pan, and add the garlic (thinly s...
Japanese chicken baked in foil Wash the chicken thoroughly, and pat dry with paper towels. In a dry
skillet, toast the sesame seeds just until they begin ...
Chicken with horseradish cream To make sauce, combine whipping cream, mayonnaise, mustard, horseradish, lemon juice, Worcestershire sauce, seasoned salt and...
Orange-soy marinade for chicken or veal Mix together ingredients and add chicken, cover and refrigerate. Turn
regularly.
Grill meat as desired. Marinade can ...
Tropical coconut chicken Season chicken pieces with salt and pepper.
Heat oil and curry powder in a large skillet over medium-high heat for
two minute...
Clear chicken & egg soup Bring a large saucepan of water to a boil and add the salt and rice wine vinegar.
Reduce the heat so that it is just simm...
Sweet potato chicken barley soup In a large heavylined stock pot heat the olive oil, add garlic, onions, celery and carrot and saute 8 minutes. Add the parsni...
Saucy sweet sour chicken wings * Cut each wing in half; place in large resealable bag; add all marinade
ingredients; seal bag. Turn bag to coat wings. Re...
Quick tomato sauce Cook onions in bouillon until soft. Add remaining ingredients.
Bring to boil, cover, simmer 30 to 45 min. Makes 3 1/2 ...
Eggplant dal sauce Roast the eggplant in a 400-degree oven for an hour (stab it first with a
fork). A half hour or twenty minutes before y...
Kung pao chicken stir-fry Sauce:
2 tablespoons dark soy sauce
1 tablespoon Chinese rice wine or dry sherry
1 teaspoon sugar
Cut the chicken into 1-inch...
Meatballs in chile sauce * Corn Tortillas should be 6 inches in diameter and should be cut
into
small pieces.
** For Red Sauce Re...
General tso's chicken # 2 chicken breasts, boneless, skinless, 7 to 8 ounces
# 1 egg white
# 1/2 teaspoon salt
# Pinch freshly ground black or whit...
Lemon basted roast chicken This roast chicken is extremely moist and tender. The lemon is
refreshing on the rich, buttery skin.
Wash chicken and drain....
Broccoli in lemon sauce 1. Cook broccoli in a shallow, heat-resistant, non- metallic, 1 1/2-quart
baking dish. Drain and set aside. 2. In a smal...
Horseradish cream chicken Preheat over 350F degrees. In a medium-size saucepan, melt butter
over medium heat. Stir in flour and cook, stirring, for...
Cilantro potato salad (note: If serving uncooked egg is worrisome, substitute 1/4 cup "Simply
Eggs" for the whole egg) Place egg an...
Biriyani chicken 1. Heat the olive oil in a large skillet over medium heat. Mix in the yogurt and vinegar. Place the onion in the skillet, and...
Honey mustard sauce no. 3 3/4 cup Dijon mustard 2 tbs cider vinegar 2 tbs honey 1 1/2 tsp hot
pepper sauce Directions: In a small bowl, whisk toge...
Garlic ranch chicken Combine the dressing, garlic, and basil in a large resealable plastic bag. Add chicken pieces, turning them to coat. Squeeze ...
Mr. p's famous bbq chicken 1) Clean and cut away excess fat from chicken.
2) Break the breast bone by placing your hand in the center of the breast and ...
|
Loading...
|
|
::