13-15 Tomatillos – Cut in ½
1 Large Red Onion – Cut into ¼
4 Large Garlic – Peeled
2 Jalapeno Peppers – Cut in ½, seeds removed
4 Anaheim Chili Peppers – Seeds removed, large dice
2 tbsp Balsamic Vinegar
4 tbsp Extra Virgin Olive Oil (EVOO)
½ tsp Salt
½ tsp Pepper
Water – Just enough to coat bottom of dish
Mix all ingredients (minus water) together in large bowl and then transfer to baking dish. Add enough water to coat the bottom of dish. Cook in 450 degree oven for approx. 45 minutes or until charred. Set aside to cool and then puree in a blender or food processor.
3 Chicken Breasts – Bone in, Skin on
1 Lemon – Sliced
½ tsp Pepper
2 tbsp EVOO
1 tbsp Steak Seasoning
Place the sliced lemons under the skin of the chicken breast. Sprinkle chicken w/ EVOO, pepper and steak seasoning. Cook in a baking dish in 350 degree oven for 40 minutes. Set aside to cool. Once cooled, remove the skin and bones and shred the chicken. * May want to make more chicken to use in sandwiches, etc.
4 Cups Chicken Stock (low sodium)
1 Cup Water
3 Cans White Kidney Beans – Drained and Rinsed
5 oz Kale – Finely chopped (no stems)
In a large pot over medium/high heat combine chicken stock, tomatillo salsa, water. Bring to a boil then add in chicken, beans and kale. Reduce to a simmer and cook, covered with lid slightly cracked for 30 minutes. Salt and Pepper to taste and serve.