We had a few chicken legs, and some left-over Trader Joe's tomatillo salsas in the fridge, so we decided to do them up chile verde style.
What you need to do is get your chicken legs (you could also use thighs)
Here is a comparison of chicken legs. We bought the larger ones at the Asian market and Foster Farms from the grocery store. Most American grocery stores sell the smaller 'young' chicken legs, while the Asian markets sell more mature hens. Either size will work.
Season the chicken legs with Chef Morito's pollo asada seasoning. Pictured below is the carne asada seasoning since the pollo asada label has peeled off. Sprinkle the seasoning onto the chicken lightly dust with flour
Then brown the seasoned chicken in a lightly oiled pan over medium high heat.
Remove the chicken and fry up about 4 - 6 cloves of garlic sliced.
Once your garlic is browned, add about 1 cup of chicken stock to your pan & deglaze.
Place your chicken legs back in the pan and cover with tomatillo salsa.
You can get tomatillo salsa at almost any grocery store, but the Trader Joe's is definitely the best that we have found.
We left the chicken on a very low simmer in a large pan with the lid on for about 2 hours, until it was fork tender and delicious!
Serve with beans, cheese & tortillas!