1 medium onion, coarsely chopped
1 clove garlic, peeled
1 cup (small can) salsa verde mexicana (Mexican green tomato sauce)
¼ cup (lightly filled) fresh parsley
1 teaspoon salt
¼ teaspoon pepper
2 frying chickens, cut in serving pieces
1. Put onion, garlic, salsa verde, and parsley into an electric blender. Blend until liquefied. Stir in salt and pepper.
2. Rinse chicken pieces and pat dry; arrange pieces in a heavy skillet. Pour green sauce over chicken. Cover; bring to boiling. Cook over low heat until chicken is tender, about 1 hour.
6 SERVINGS