Originally we got this recipe from my cousin Kathy in Texas, so she must know what she’s doing with Tex-Mex. AAnyway, Betsy used to make this at least every couple of weeks. When I moved here, I had to go back to Kathy, and organized person that she is, up popped a photo of the Cookbook it’s from.
This recipe makes a wonderful, easy weekday dinner. Works well in a large skillet, cazuela, casserole (in the oven) Takes about 45 minutes (15 prep). I’ll usually set this chicken to simmering in a skillet on the stove and then start a flameware cazuela or flameware saucepan to brown some rice and make mexican rice to go with the chicken. They both come out about the same time just as the margarita needs refilling.
The Salsa Verde Recipe.
Handful of fresh cilantro most of a grocery store bunch
1 Large Onion chopped
1 Clove Garlic chopped
1 10-oz can Tomatillos, or 4-5 husked and cleaned fresh tomatillos
Salt
Fresh Pepper
2-1/2 lb cut up fryer or thighs and legs
I have also thrown in a bit of Burlap n Barrel’s cumin seed. You could also put in a little heat, but not too much because the basic flavor of this salsa is great.
Combine Cilantro, Onion, garlic, tomatillos, and liquid from can or chicken or bean stock in blender or processor
Blend to coarse puree.
Season with salt and pepper
Place chicken in casserole or large skillet with cover. Pour puree over and simmer until chicken is tender-about 45 in to 1 hour. Serves 6
Sauce can be done ahead and frozen. Or freeze the extra after cooking.
Add a serving of Mexican Rice (See Recipe) And some refried or other beans (I strongly recommend you acquaint yourself with Rancho Gordo Heirloom beans as a starter). I also went down a rabbit hole and Googled Salsa Verde and beans. OMG there was a lot to try.
Salsa Verde
