Salsa Verde Shredded Chicken with Rice & Beans

I love rotisserie chickens. There are so many options for the meals you can make – posole, enchiladas, tacos, etc. For this meal, I just like to shred up a breast and eat that for an easy Phase 1 meal. Mixed with salsa verde (homemade Tomatillo Salsa or Trader Joe’s Salsa Verde), avocado, and my favorite Rancho Gordo La Paloma sauce. I can’t handle any spice so this is the mild hot sauce for me!

Alternatives to a pre-cooked rotisserie chicken:

  • Poach a chicken breast in a pot of boiling water: cover a chicken breast with cold water in a pot, bring to a boil, reduce to a simmer for about 15 minutes. Shred and mix in the salsa.
  • Cook the chicken in a slow cooker with a jar of salsa verde on high for 2-4 hours or low for 8-10 hours. Shred and mix in the salsa.

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Ingredients:

  • 4-6 oz. chicken breast
  • 1/4 cup salsa verde
  • 1/4 avocado
  • 1/2 cup beans (black, pinto, white, kidney)
  • 1/2 rice (cauliflower rice for Phase 1, TJ’s frozen brown rice for Phase 2 or 3)
  • 1 Tbsp crumbled feta cheese
  • Roasted bell peppers (I love mini bell peppers – I like to buy a big bag and use them in as many meals as I can)

Directions:

1. Pre-heat cast iron pan and roast peppers until they make popping noises.

2. Mix shredded chicken and salsa verde for an even coating. Top with avocado and hot sauce of your choice (sugarfree!).

3. Warm up rice and beans. This is such a simple meal to assemble, so I use canned beans and frozen rices that can be heated up in 3 minutes. Top beans with feta.

Makes enough for 1.

Fish Stew (Coippino)

This is a great soup year-round, especially if you’re trying to survive a San Francisco summer, where the dish originates. I like to make this when I have a variety of frozen seafood that I need to use up, but obviously it’s best when everything is fresh! Soup base can be made ahead and/or frozen for later.

Adapted from Epicurious.

INGREDIENTS

  • Soup Base
    • 4 large garlic cloves, minced
    • 1 medium onions, finely chopped
    • 1  bay leaf
    • 1 teaspoon dried oregano, crumbled
    • 1 teaspoon dried hot red pepper flakes (optional)
    • 1 1/2 teaspoons salt
    • 1/2 teaspoon black pepper
    • 1/4 cup olive oil
    • 1 green bell pepper, diced
    • 2 tablespoons tomato paste (I like the TJs tube)
    • 1 1/2 cups dry red wine or red wine vinegar
    • 1 (28- to 32-ounces) can whole plum tomatoes
    • 1 cup bottled clam juice
    • 1 cup chicken broth
  • Seafood (any combination works, depending on what you have and/or like)
    • 1 lb king crab leg
    • 1 1/2 lb. small hard-shelled clams, scrubbed
    • 1 pound skinless white fish (red snapper, halibut) fillets, cut into bite-sized pieces
    • 1 pound shrimp, shelled and deveined
    • 3/4 pound sea scallops
  • Fresh Herbs
    • 1/4 cup finely chopped fresh flat-leaf parsley
    • 3 tablespoons finely chopped fresh basil
    • Garnish with fresh basil leaves and small whole leaves
  • Phase 2: Accompany with whole wheat bread
  • Phase 3: Accompany with sourdough bread

Directions:

1. Heat olive oil in a large heavy pot.

2. Add garlic, onions, bay leaf, oregano, red pepper flakes, and salt & pepper and cook until onions are softened.

3. Add bell pepper and tomato paste and cook, stirring, for 1 minute.

4. Add wine and boil until reduced by half.

5. Add tomatoes with their juice, clam juice, and broth and simmer, covered for about 30 minutes. Season with salt and pepper.

6. While stew is simmering, hack crab leg through shell into 2- to 3-inch pieces with a large heavy knife. Add crab pieces and clams to stew and simmer, covered. Set aside opened clams. Discard any unopened clams after 10 minutes.

7. Lightly season fish fillets, shrimp, and scallops with salt and add to stew, then simmer, covered, until just cooked through, about 5 minutes.

8. Discard bay leaf, then return clams to pot.

9. Plate and garnish with parsley and basil. Serve immediately.

Makes 6 servings.

Pan-Roasted Tomatillo Salsa

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This salsa is a homemade version of Trader Joe’s Tomatillo Salsa, and for some reason it took me a long time to start making it myself. Once I started, I can’t stop. I use it to make chicken enchiladas, fish tacos, or just eat straight with chips – (Phase 2 or 3). A great Phase 1 use would be over grilled tilapia.

Adapted from Taste and Tell and Little Spice Jar.

Ingredients:
  • 10 tomatillos (about 3 lbs), quartered
  • 1 jalapeño, stemmed, seeded and ribs removed (keep ribs and seeds if you want it hotter)
  • 1/2 yellow onion, chopped
  • 2 garlic cloves (with skin)
  • 1 bunch cilantro
  • Salt and pepper, to taste

Directions:

1. Heat a large skillet and soak tomatillos in a large bowl. Remove the husks from the tomatillos.

2. Add olive oil, tomatillos, jalapeño and onion to the skillet. Sauté on high heat until caramelized on both sides, about 5-10 minutes. Add garlic cloves for the last minute.

3. Transfer to a blender or food processor and add in the cilantro, lime juice, salt (I prefer sea or Himalayan salt) and pepper.

4. Place in the refrigerator to chill.

Makes about 2-3 cups.