It's not hard to make your own salsa verde, with fresher flavor and much less sodium than jarred versions: Simply blacken tomatillos, chiles, and onions; then blend.
1/3 cup garlic cloves
1 tablespoon canola oil
2 pounds tomatillos, husks removed
2 poblano chiles, stemmed and seeded
1 medium onion, quartered
1/2 cup chopped fresh cilantro
2 tablespoons chopped fresh oregano
1 tablespoon cornstarch
1 teaspoon salt
3/4 teaspoon freshly ground black pepper
1/2 cup unsalted chicken stock (such as Swanson)
8 chicken leg quarters, skinned
8 lime wedges
Oregano leaves (optional)
How to Make It
Combine first 5 ingredients, tossing to coat. Arrange mixture on a jelly-roll pan. Broil 10 minutes or until vegetables are blackened in spots. Place mixture in a blender; add cilantro, chopped oregano, cornstarch, salt, pepper, and stock. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth.
Heat a large heavy skillet over medium-high heat. Coat pan with cooking spray. Add 4 chicken leg quarters; cook 5 minutes or until well browned. Repeat procedure with cooking spray and remaining chicken. Arrange chicken in a 6-quart electric slow cooker; top with tomatillo mixture. Cover and cook on LOW 4 hours or until done. Separate thighs and drumsticks, if desired. Serve with lime wedges; garnish with oregano leaves, if desired.
MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.