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

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

• 7 cup low sodium vegetable stock more or less depending on cooking
• 1 ½ tablespoon extra virgin olive oil
• 3 tablespoon unsalted butter
• 1 yellow onion small, finely chopped
• 3 cup Arborio rice or Carnaroli, or Vialone Nano Rice
• 3/4 cup dry white wine such as Sauvignon Blanc
• 1/4 teaspoon saffron threads crushed or lightly chopped
• Kosher salt to taste
• freshly ground black pepper to taste
• 3/4 cup Parmesan cheese grated
• 1/4 cup Italian parsley (flat-leaf parsley) optional, chopped