Step 1

Bring a small pot of water to a boil, then add your dried chilies, tomatoes and onion. Lower the heat to medium-low and allow this to simmer for about 15 minutes, or until the chilies have fully softened and the tomatoes and onion have cooked through.

Step 2

Transfer the chilies, tomato and onion to a blender cup and allow these to cool for about 45 minutes. Also, be sure to save at least 1 cup of the cooking water—we’ll use this to help blend our chilies.

Step 3

While this cools, heat a large pot on medium-high heat and add 2 tbsp of the neutral cooking oil to the pan. Then add the chicken breasts/thighs to the pot and allow these to brown on the first side undisturbed for about 5-6 minutes.

Step 4

Flip and allow the chicken to brown on the other side as well for about 5-6 more minutes.

Step 5

Remove the chicken from the pot and place it on a cutting board. Allow it to cool for about 5 minutes, then using 2 forks, shred all of the chicken and set aside.

Step 6

Once the chilies, tomato and onion are completely cooled, add the garlic cloves to the blender and the cup of reserved cooking water. Blend on high until the sauce is completely smooth, adding additional water if needed to help with blending.

Step 7

In the pot used to cook the chicken, heat the remaining oil on medium-high heat and add the shredded chicken.

Step 8

Next, you’ll take a strainer and place it over the pot. Then pour your blended sauce through the strainer and take the back of a spoon to press down on the sauce, coaxing it through the strainer until you’re left with a thick and dry pulp. This step will produce a very smooth consomé.

Step 9

Let the sauce fry with the shredded chicken for about 1-2 minutes, then add the water, bay leaves and all the remaining seasonings.

Step 10

Stir and bring this all to a boil, then lower the heat to medium-low and simmer for about 20 minutes.

Step 11

Add salt to taste and serve!