Organic Chicken in
Peanut Chipotle Sauce

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Blend peanuts, onion, tomatoes, garlic, hot red chiles, chipotle chiles, cloves, and cinnamon in blender. In large stew pot with lid, heat 2 tablespoons of the oil over medium heat. Add blender mixture and "fry" for about five minutes until spices release their scent, then reduce to a simmer. Add water and wine to mixture. Salt and pepper slightly defrosted chicken pieces. In a separate frying pan, heat remainder of oil and brown chicken pieces on all sides over medium high heat for about 3 minutes on each side. Place chicken pieces in stew pan with chile peanut sauce and let simmer, partially covered for about 1 hour until chicken is fully cooked and tender. Add lime juice immediately before serving. Serve warm over rice.

Sheila's Green Chile Rice
Here's what you will need:
  • 2 1/2 cup chicken or vegetable broth
  • 1/2 cup fresh cilantro
  • 2 whole fresh or canned mild green chiles (Anaheim or New Mexican)
  • 1/2 onion
  • 3 tablespoons vegetable oil
  • 1 clove garlic, minced
  • 1 cup long grain rice
  • salt to taste

In a food processor or blender, blend the chiles, onion and cilantro with 1/2 cup of the chicken broth. Heat the oil in a heavy pan with cover over medium heat. Add the rice and cook, stirring frequently, until rice begins to toast and turn golden, about five minutes. Add the garlic and cook for 30 seconds more, then add the chile purée to pan along with the remaining 2 cups broth. Bring to a boil then reduce heat to low. Cover pan and cook for approximately 35 minutes. Stir rice before serving.