Ingredients:

2 2-1/2 pound fryers, cut into serving pieces
4 ancho peppers or 6 New Mexico peppers
6 garlic cloves
2 tbsp. vinegar
1 tsp. sugar
salt and pepper
water, seasoned with salt, bay leaf, and peppercorns

Chicken:

Cook your chicken in well-seasoned water just until tender (but not so that it falls off the bones).

Dry Peppers:

Remove stems and seeds and boil the peppers in salted water for 15 minutes, remove from heat and let them rest for 15 more minutes. In a blender add 1 cup reserved chicken stock, garlic, vinegar, sugar, crushed oregano leaves, salt and pepper to taste.

Place the  chicken pieces in a baking dish and pat them dry, spread chile paste on top, cover with a sheet of heavy foil, and bake in a 350 degree oven for 30 minutes.

Serving suggestions:

Serve warm with a side of rice and beans, garden salad and warm tortillas.