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.
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The chicken is wonderfully tender and delicious. Made the sauce ahead of time which made it a very easy weekday dinner. I split the chicken before putting it in the slow cooker as it seemed easier to work with raw than to divide later. The verde was very mild. The group I served it to are not huge fans of spicy dishes so it was good for them. I would consider adding some jalapeño or Serrano peppers to the roasted mix.
Followed the recipe exactly. The chicken fell off the bone, as other reviewers stated, but we found it to be bland. We do tend to like spicy food & stronger flavors. For us, it needed something more. Not sure what, though.
The verde sauce is what it is all about with this dish. The chicken falls off the bone absorbs the hidden and scrumpcious flavors in the sauce. Everyone that I have served this to raves about it. I serve it with steamed rice, flour tortillas, and a sliced tomato with sliced avacado, EVOO and balsamic vinegar.
This was so good! A fair amount of prep work but truly worth it. Allow enough time to get ready (about 45 minutes). I made this exactly as described in the recipe. The only change I made was to use a food processor to make the verde sauce I couldn't imagine that the 2 lbs of tomatillos and all of the rest would ever have fint into my blender. The cooking time of 4 hours was accurate with my slow cooker The results were delicious. Wonderful flavors and the chicken was tender and moist. I served this with rice and a salad. Would definitely make this again.
The family declared this a hit. I think it could use a tad bit more spice - maybe a jalapeno in with the other peppers would give it a little kick. Served with saffron rice and sliced tomatoes and avacados. Will definitely make this again.
Tasty recipe. I used it for a Sunday dinner. Before preparing it, I read the other reviews. Since some one mentioned that the sauce needed more oomph, I used a jalapeño in addition to the poblano pepper. That gave it a needed boost. We had a lot of sauce leftover, which I plan to use this week to make chicken enchiladas verde.