Pollo en Salsa Verde con Calabaza y Papa [chicken simmered in salsa verde with hunks of fresh zucchi

Ingredients:

-1.5 pounds of a mixture of dark and white chicken (we used 6 chicken legs and 4 chicken thighs)

-1 pound of tomatillos (about 20 large), leaves removed and washed

-3 small zucchini, diced

-2 medium-sized red potatoes, diced

-4 serrano peppers (or more if you want it spicier)

-1 onion, halved

-3 cloves of garlic

-2 cubes of chicken bullion

-oil for frying

-pinch of baking soda

-salt, to taste

Directions:

1) In a large pot, cover the chicken with water. Add 1/2 onion (no need to chop it) and a 1 TBS of salt. Bring to a boil and let simmer for 30 minutes, until the chicken is cooked.

2) In a large frying pan, fry the tomatillos until browned on all sides.

3) In a blender and working in batches, add the fried tomatillos, garlic, remaining 1/2 onion, and serranos. Since you'll have to work in batches to fit it all, blend a little bit of the garlic, onion, and serranos with each batch. Also, add 2-3 cups of water to each batch to make it easier to blend and to make a thinner sauce.

4) When the chicken is cooked, remove it from the stock and set aside. Keep the stock to use in the salsa.

5) In a large pot, add the tomatillo salsa and as much of the stock from the chicken you cooked as it takes to thin the salsa to your desired consistency (we used about 1/2 of the stock that was made; the rest we put in the freezer to use at a later date). Add in the zucchini, potatoes, 1 cube of chicken bullion, and a pinch of baking soda and bring to a simmer. Let simmer until the potatoes and zucchini are just about cooked, about 15 minutes.

6) When the potatoes are just about finished, taste the salsa. If it's still very acidic, add another pinch of baking soda. Taste to see if it needs another cube of bullion and/or salt.

7) Add the chicken back into the salsa and cook for another 5 minutes.

Serve and enjoy with beans and warm tortillas :)