Pollo en Salsa Roja con Papas

Rinse the Chicken thighs and drumsticks thoroughly. Place the Chicken thighs and drumsticks in a large pot, cover with water, add 5 grams of Salt, and bring to a boil. Reduce heat and simmer for 30 minutes, or until the Chicken thighs and drumsticks are cooked through and tender. Remove Chicken thighs and drumsticks and set aside, reserving 200 grams of the cooking liquid.

While the Chicken thighs and drumsticks are cooking, prepare the sauce. Remove stems and seeds from the Dried Guajillo chiles and Dried Ancho chiles. Place the Dried Guajillo chiles and Dried Ancho chiles in a heatproof bowl and cover with boiling water. Let them rehydrate for 15-20 minutes until softened.

Cut the Roma tomatoes into quarters. Roughly chop 50 grams of the White onion and peel the Garlic cloves.