Chicken Verde!

Is this deja vu? I'm rather disorganized and I'm quite sure I've posted something similar before, but this is minimal month and, as this is one of the more exciting dishes of this period I'm proud to be redundant. And I did mention that during this time of budget cooking there will be repetition.

We seem to be eating a lot of chicken. There's a reason why chickens make the sound: cheap, cheap! OK maybe chickens don't make that sound, but cheap is what they are. Usually unless we buy the fancy ones who live in federal prison for tax evasion.

So here are some whole legs stabbed and stuck with garlic and rubbed with yummy spices.

Here are some of those garden fruit/berries that we'll use for the verde sauce. I've substituted green tomatoes for tomatillos and threw in a couple of almost ripe ones for substance and balance. There's a santa fe pepper and a green pepper.

Process it with some vinegar and salt and lime juice. Throw in some cilantro if you have.

Yellow rice as usual because my 5 year old daughter will not eat rice that I don't add turmeric or saffron to. The chicken slow cooked for about 2 hours in the oven. Until the end when I set it to grill. Slightly too long as you can see the garlic sticking out suffered 3rd degree burns. No big deal. Just rub some Zhen Shi on it or another burn ointment before eating. Just kidding.

Use some of the juice from the chicken to add to the green sauce.