This is absolutely delicious served as is, but I love it rolled up in a flour tortilla.
Also as a filling for an Enchilada or a Tamale.
Since the chicken is rendered so tender, you can easily remove the skin and shred the chicken and use the sauce in other recipes. GRANDPASKIP
Using scissors, cut the stem off of each chile and then cut it down the side so you can remove the seeds. Place the chilies in a bowl and add hot water to cover them.
Heat the oil in a large saucepan that can hold all of the chicken pieces without crowding the pan. Toss in the onion and begin to cook until they begin to turn translucent. Reduce the heat to medium-low and add in the garlic, cook for 1 to 2 minutes. Push the garlic and onion to the sides of the pan, and turn up the heat to medium-high. Place the chicken pieces into the pan, one at a time, waiting a few moments between each piece. Cook the chicken until the skin is browned then turn over and brown the other side. You want it to be quite brown, but not burnt. When the chicken is browned, turn down the heat and let the pan cool down for a minute.
Remove the chilies from the soaking liquid and puree them (you can use a food processor, blender or a stick blender) or you can chop them up extremely fine. Add the chilies to the stock and then carefully pour the mixture into the pan. Stand back in case the stock sputters when you put it into the hot pan.
Bring the liquid to a simmer. Let it simmer over low heat for up to an hour or until the chicken is extremely tender. Remove the chicken from the pan and place it on a platter or a dish with sides to hold the sauce in. To the braising liquid add the juice of one lemon, 1/4 cup chopped parsley and salt & pepper to taste. The sauce should be slightly thickened from cooking, but you can continue to cook it over medium heat until it reduces further if you need to.
Pour the finished sauce over the chicken and serve immediately.
Serve it with chopped onions, cilantro, chile sauce, chopped chilies and a stack of steaming hot corn or flour tortillas.