Chicken Tetrazzini with Cream Sauce
Ingredients
- 2 lbs boneless, skinless chicken thighs or breasts, cut into chunks
- 1 tbsp olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 lb tomatillos, husked and quartered
- 2–3 jalapeños or serrano peppers, stemmed and chopped (adjust to taste)
- 1 cup chicken broth
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1/2 tsp smoked paprika
- 1/2 tsp salt (adjust to taste)
- 1/4 tsp black pepper
- 1/2 cup fresh cilantro leaves, chopped
- Juice of 1 lime
- Optional toppings: avocado slices, sour cream, shredded cheese, chopped green onions
Instructions
- Step 1: Roast tomatillos and jalapeños until soft and slightly charred.
- Step 2: Sauté onions and garlic in olive oil until translucent and fragrant.
- Step 3: Blend roasted vegetables with chicken broth and spices to form a smooth green sauce.
- Step 4: Sear chicken pieces in the skillet, then pour sauce over chicken.
- Step 5: Simmer on low heat for 20–25 minutes until chicken is cooked and tender.
- Step 6: Stir in fresh cilantro and lime juice. Adjust seasoning and serve hot.