1Remove stems and seeds from the guajillo chiles. Place the guajillo chiles in a small pot with water, bring to a boil, then remove from heat and let them soak for 15 minutes until softened.
3Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Sear the chicken thighs, skin-side down first, until deeply golden brown on all sides. Remove the chicken thighs from the pot and set aside, leaving the rendered fat.
