Let me start with my two favorite chiles, Ancho and Guajillo. They are both pretty mild and give off a bit of sweetness and they work very well together. Rehydrating these for stocks, sopas, and sauces is genius and deliciously authentic. For this chicken recipe, I make a poaching liquid by rehydrating these chiles (2 each) in 5 cups of water, with 1/2 white onion, some celery stalks (leave the flower part on), 1/4 cup of fresh cilantro and 2 carrots. I boil these ingredients