To blend:

• 4 dried ancho chile softened. If using a ancho chile powder, use 1 tablesppom for 10 servings of Chile.
• 5 dried guajillo chile softened
• 4 cup chicken broth

For the chicken:

• 3 tablespoon avocado oil
• 3 pound boneless skinless chicken breast cubed
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 2 teaspoon Kosher salt
• 1/2 teaspoon freshly ground black pepper

To sauté:

• 1 yellow onion large dice
• 2 clove garlic finely chopped
• 1 jalapeno pepper finely chopped
• 2 tablespoon fresh oregano chopped
• 4 tablespoon fresh cilantro chopped, half reserved for garnish

To simmer:

• 2 tablespoon tomato paste
• 2 lime juiced
• 1 bay leaf

Optional:

• sour cream

• 3 tablespoon extra virgin olive oil
• 4 cup leek sliced
• 8 clove garlic rough chopped
• 16 fresh sage leaves
• 2 cup Arborio rice
• 4 1/2 cup butternut squash cubed
• 1/2 cup dry white wine optional
• 4 cup low sodium vegetable stock more or less
• 1 teaspoon Kosher salt
• 1/4 teaspoon ground white pepper
• 1 teaspoon ground nutmeg
• 2 cup baby spinach chopped

Optional:

• 1/2 cup grated parmesan cheese or vegan cheese
• 2 tablespoon butter

• 1 ½ pound linguine dry, cooked just under al dente
• 2 tablespoon Kosher salt

For the sauce:

• 3 tablespoon extra-virgin olive oil
• 5 tablespoon unsalted butter
• 6 clove garlic large, finely chopped
• 4 each shallot large, finely chopped
• 3 each Roma tomato seeded and chopped
• 8 ounce clam juice sold in bottles
• 3/4 cup white wine dry, such as Sauvignon Blanc
• 1/3 cup Italian parsley chopped
• 1 ½ cup canned chopped clams drained amount, reserve clam juice
• 1 teaspoon Kosher salt more or less to taste