Hazırlanışı
1Place the Chicken pieces, bone-in, skin-on in a large pot, cover with 1000 grams of Chicken broth and 5 grams of Salt. Bring to a boil, then reduce heat and simmer until the Chicken pieces, bone-in, skin-on are cooked through and tender, about 30-40 minutes. Remove Chicken pieces, bone-in, skin-on from broth and set aside. Reserve the cooking liquid.
2Heat a comal or dry skillet over medium heat. Toast the Chile guajillo, Chile ancho, and Chile pasilla Oaxaca for 1-2 minutes per side until fragrant, being careful not to burn them. Transfer the toasted chiles to a bowl, cover with hot water, and let them rehydrate for 20 minutes.
3On the same comal, roast the Tomatillos, 100 grams of White onion, quartered, and 25 grams of Garlic cloves, peeled until softened and lightly charred in spots, turning occasionally.
