1st: Cook the rice. Preheat oven to 400 degrees.

2nd: Cut off the head of the Garlic and place in tinfoil.

3rd: In a hot cast iron skillet; place the whole Tomatillos and Red Chilis in cast iron pan. Blacken on sides for 5-10 min.

4th: Marinate Chicken in Olive Oil, Pepper, and Sazon Seasoning.

5th: Place Tomatillos on a baking tray, Garlic in tinfoil and bake for 25 min.

6th: Cook Chicken in cast iron skillet and remove once complete.

7th: Chop Onion and Cilantro stalks.

8th: Place Olive Oil in pan an throw in Onion and Cilantro Stalks along with a pinch of Salt.

9th: Remove Tomatillos, then allow to slightly cool before dicing into a lumpy sauce.

10th: Squeeze the head of Garlic into the Onions.

11th: Add Tomatillos once Onions are translucent.

12th: Dice Red Chili and add a few pinches of Salt and Pepper. Proceed to stew for 10 min.

13th: Add Chicken to the pan and coat.

14th: Place a cup of Rice and cover with Sauce and Chicken.

15th: Top with diced Avocado and Cilantro.

16th: Come and get it! Dinner is served!