Set the oven to broil. Roughly chop onion and tomato in to a few sections. De-skin garlic and leave whole. Add all three ingredients to a roasting pan and toss with olive oil and put in oven for 5 minutes until lightly charred.
Add 2 cups of chicken stock and the adobo pepper to a pot, simmer for 5 minutes.
Chop the tops off of the hatch peppers and de-seed. Add olive oil to a pan and toast the chilis in the pan for 1-2 minutes. Remove and then toast pumpkin seeds for 1-2 minutes (Poppin lets you know it’s workin, haha). Remove then toast peanuts for 2-3 minutes. Remove then finally toast all of the spices (all-spice, cumin, cloves) for 30 seconds maximum.
Add all prepared items above to a vitamix (https://amzn.to/2XiIcVm) or some type of food processor to fully combine and create the sauce. Cool in the refrigerator for 30 minutes or until no longer warm.
Add chicken and sauce to a zip lock bag and let marinate for at least 1 hour.
Set Traeger (https://amzn.to/2Y9QH6s) or grill to 250°F (121°C)
Add chicken legs to grill and cook for 1 hour and 30 minutes and chicken breast for 1 hour, turning each half-way through.
Meanwhile cook rice in the pressure cooker, find our easy instructions on how to here.
Add beans to sauce pot and cook for 10 minutes until heated throughout.
Add oil to a large pan or skillet. Add tortillas to pan toasting on each side for a few minutes to lightly brown.
Add all items to plate and top chicken with sauce. Top plate with pickled red onions and sesame seeds. Enjoy!!!