Directions

Preheat oven to 375 degrees F

Season chicken breast with Italian seasoning, garlic powder, salt, pepper, and bout 2 tbsp of olive oil. Coat evenly and set aside to marinate while preparing sauce

Making the roux: Melt butter in small sauce pan (keep an eye on the butter so it does not brown). Slowly add flour and mix until there are no lumps remaining. Set aside and let cool.

Add heavy cream, chicken broth, onion, bay leaf, clove, and a pinch of salt in a small sauce pan. Bring to light boil and let simmer for 10-15 minutes.

Remove onion, bay leaf, and clove from the sauce mixture. Whisk in the roux on medium high heat. Stir contents until it thickens.

Add parmesan cheese to the sauce. Whisk until cheese has completely melted. Remove from heat and cover

Heat sauté pan on med high heat. Sear chicken breast until golden brown. Don’t cook thoroughly. Finish in oven for about 12-15 minutes or until internal temperature reaches 165 degrees F. Let sit for 5-7 minutes (this help to retain the juice) before cutting.

Directions

Husk and wash tomatillos. Stem and seed both Anaheim and Pasilla peppers. Cut into quarters. Half the onion and cut into quarters (set the other half aside). Peel the garlic cloves and place everything in a medium saucepan. Add chicken broth to the saucepan to just about covering the vegetables. Bring to a boil and let simmer for about 7-8 minutes.

Clean chicken or pork and cut into bite size pieces. Keep the pieces a little bigger to allow for shrinkage. Sear the meat until all the edges begin to caramelize.

While meat is cooking, add all vegetables into a blender. Only add about half the chicken broth. Add salt, pepper, garlic powder, and cumin to fit your taste. Start with 1/4 tsp of each then adjust if needed. If sauce is too chunky, add more broth. Squeeze half a lime into sauce once everything is pureed and seasoned to your liking.

Once meat is caramelized, dice the other half of the onion and add to the meat. Cook until onion is soft and translucent. Watch heat to make sure not to burn. Add chile verde sauce and let boil down for 2 minutes. Scrape the bottom of the pan when stirring to blend the flavors.

Directions

Wash and dice all vegetables in 1/4 inch cubes or into bite size pieces

Heat a large sauté pan on high heat

Add olive oil, vegetables, salt, pepper, garlic powder, Italian seasoning to the pan. Cook 3/4 of the way. If using a small pan, cook vegetables in batches. Once done, set vegetables aside to cool.

In a medium size pot, add olive oil and 1/4 of the white onion. Saute the onion until it becomes translucent. Add 2 cups of Arborio rice and sauté until rice start to become more white in color. Add 1 cup of chicken/vegetable stock and consistently stir until liquid is absorbed. Repeat with adding rice and stock until rice is al dente. Add 1/2 cup of shredded Parmigiano Reggiano. Stir until cheese has melted and is combined with rice. Mix in the cooked vegetables.