Since I bought a slow cooker and had some chicken in the freezer that I was hoping to put to good use, I decided to give something a try: Salsa Verde Chicken. Now, I have some coworkers who swear by Salsa Chicken, but I tried making it the last time I had a slow cooker and it wasn't worth writing home about. It was fine enough, I suppose, but I am not the greatest fan of your typical salsa. I do love salsa verde though. Described as such for those of you who might be familiar with green sauces not of Mexican origin:
The basis of the green sauce (known as salsa verde) is typically pureed cooked or raw tomatillos, with jalapeños or other chili peppers, white onion, cilantro, and sometimes lime added to taste.
It looks hideous, but it is delicious.
So, in the pot goes the chicken, the salsa verde, and some spices. Six hours later, what I get is a mess. It is a delicious, delicious mess, but a mess nonetheless. Most recipes call for boneless chicken breasts, but I used leg quarters because that was what I had on hand. This was something of a mistake because:
1) It is a pain to shred when dealing with bones.
2) In my experience, leg quarters tend to produce an excess of juices and this was no different. I ladled out about three cups of excess liquid because I was hoping to make soft tacos, but it still ended up soupy.
So yeah, eating the Salsa Verde chicken as soft tacos proved a mess. Just torrents of juice flowing from either side of the tortilla. It was delicious, but as I was eating I was thinking that it would have been better in a bowl, over some rice with some crispy tortilla strips for a bit of texture--perhaps with some corn or beans added into the mix. That may be how I eat it next time or continue eating it for the rest of the batch.