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DIRECTIONS

Preheat oven to 250°F. Place dried chiles on a baking sheet and bake for 3 minutes. Place in a bowl, cover with boiling water, and let stand for 15 - 20 minutes to rehydrate.
While chiles are soaking, place oil in a dutch oven (preferably cast iron) and heat over medium-high heat for 1 minute. Add half of the chicken and brown. Transfer to paper towels to drain and repeat with remaining chicken. Add onion and garlic to any pan drippings and cook for 4 minutes or until onion is translucent. Remove dutch oven from heat and let stand.
Remove chiles from water (reserve water). Remove stems and, for milder chili, seeds and membranes. Wear rubber or plastic gloves while handling chiles. Place chiles in a blender with 1 cup of the chile water and blend until smooth (2 - 3 minutes). Add to dutch oven with remaining chile water, broth, oregano, and salt. Bring to a boil over high heat, add chicken pieces, and return to a boil. Reduce heat and simmer, uncovered, for 1 hour. Remove from heat and let stand, uncovered, for 45 minutes to thicken and allow flavors to penetrate chicken. Skim off grease. Flavor improves if chili is refrigerated overnight or for at least 4 hours. Reheat chili over moderate heat. Serve over egg noodles.