Chicken in red pipian sauce

Place the Chicken pieces in a large pot with enough water to cover. Add 50g of the White onion, 10g of the Garlic cloves, and 5g of Salt. Bring to a boil, then reduce heat and simmer until the Chicken is cooked through, about 30-40 minutes. Skim any foam. Remove Chicken and set aside. Strain and reserve 1000g of Chicken broth.

While the Chicken cooks, remove stems and seeds from the Ancho chiles and Guajillo chiles. Lightly toast the chiles in a dry comal or skillet over medium heat for 30 seconds 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 20-30 minutes until soft.

On the same comal, roast the Tomatillos, remaining 100g of White onion, and remaining 20g of Garlic cloves until softened and lightly charred in spots, turning occasionally.