Step 1

Start by setting a big pot of water to boil (about 10 cups). To the water add 1 whole onion cut in half and 1 head of garlic cut down the middle and 1 big tablespoon of salt.

Step 2

Once the water starts to boil add in your 3 lb of chicken. Let boil for about 20 min.

Step 3

While the chicken is boiling we are going to roast our veggies.

Step 4

To a comal or skillet add 1lb of tomatillos, 2 jalapeños, 3 garlic cloves, half an onion

Step 5

Get them nice and charred it’ll be about 10 min on high heat

Step 6

Once roasted set aside and now were going toast our nuts in the same skillet

Step 7

I toasted them for about 5 min until the white sesame seeds started to turn slightly brown

Step 8

Add your toasted nuts to the blender and blend on high

Step 9

You want it to have a nice peanut butter consistency (took about 5 min of blending)

Step 10

Once you have the consistency you want add in your roasted veggies to the blender

Step 11

1 handful of cilantro, 3 epazote leaves and 2 romain lettuce leaves

Step 12

Season with 1 teaspoon of salt and chicken bouillon

Step 13

Add 1 cup of the chicken broth we’re boiling to the blender as well

Step 14

Blend the veggies together with the nut butter. Blend for another 2-3 min until you have nice thick and smooth consistency

Step 15

Add about 3 tablespoons of olive oil to a pan. Transfer your sauce to the pan and were going to fry our sauce on medium heat for about 3 min to bring up to a simmer

Step 16

Add 2 more cups of the chicken broth into the sauce

Step 17

Transfer the chicken into the sauce pan

Step 18

Season to taste I added a little extra salt and pepper

Step 19

Cover the pan and let simmer on medium low for another 20 min

Step 20

Serve and enjoy with White Rice!