Chicken in Pipian Rojo

Season the Chicken thighs with bone and skin with Salt and Black pepper.

In a large pot or Dutch oven, heat 15g of Lard over medium-high heat. Sear the Chicken thighs with bone and skin until golden brown on all sides. Remove the Chicken thighs with bone and skin and set aside.

While the chicken is searing, remove stems and seeds from the Dried Ancho chiles and Dried Guajillo chiles. Toast the chiles lightly in a dry comal or skillet for 30-60 seconds per side until fragrant, being careful not to burn them. Transfer the toasted chiles to a bowl and cover with hot water to rehydrate for 20-30 minutes.