serves 6 to 8
INGREDIENTS:

2 chickens cut into serving pieces
2 cups of your favorite Salsa Verdi
¼ cup olive oil
PREPARATION:

Cut the chicken into serving sections and wash thoroughly. Pat dry and place in a large zip-lock bag with the Salsa Verdi and olive oil. Close the bag, checking to make sure it is well sealed and then gently massage the salsa into the chicken. Refrigerate for an hour or so and massage again. Continue doing this for several hours, or until you are ready to begin grilling.

When ready to grill shake off excess salsa and place the chicken, skin side down on your prepared grill. Grill, turning once until the chicken is done to your desired degree of doneness. You may wish to paint the chicken with extra Salsa Verdi two or three times during the grilling time. To test for doneness, use a small very sharp knife and cut into the thickest part of one of the pieces. The meat should appear opaque instead of translucent.
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Salsa Verdi


2 Anaheim or long roasting chilies

1 or more small hot green chilies of choice

10 to 12 tomatillos

3 tablespoons olive oil

2 large yellow onions, diced

10 to 12 cloves of garlic

2 stalks of celery, chopped small

3 to 4 green onions, chopped small, including the greens

1 large green bell pepper, seeded and chopped

1 teaspoon Mexican oregano

1/2 teaspoon ground cumin

1/2 cup chopped fresh cilantro

2 tablespoons sugar

juice 6 limes, (about 1/2 cup)

4 cups chicken stock, broth or bouillon

salt and fresh coarse ground black pepper to taste



Roast the chilies and tomatillos in the oven until the skins are blistered. Rub off the skins of the chilies under cold running water and remove the seeds. Chop the peppers and the tomatillos and set aside. Heat the olive oil in a large heavy skillet and gently saute the onion, garlic, celery and bell pepper until soft and just beginning to brown around the edges. Add the chilies and tomatillos, oregano, cumin and cilantro. Gently saute for another 2 or 3 minutes. Add the remaining ingredients, stir and bring to a gentle boil. Reduce heat to a simmer and continue cooking until it had reduced to a thick sauce, stirring periodically to prevent scorching. The salsa may be used in this “crude” form or you may process it in the blender of food processor if a smoother texture is desired.



This is excellent for use in chicken enchiladas, and some seafood dishes. Great with grilled vegetable tacos and burritos, or just as a dip or a topping for bean and rice dishes