Xochipilli's Hummingbirds in Song

This is from a local Mexican restaurant.

• Ready In: 1 hr 5 mins
• Serves: 3-4

Ingredients

• 1  tablespoon  vegetable oil
• 8  chicken legs-thighs
• 2  dried ancho chiles, stems seeds removed
• 2  dried chipotle chiles, stems seeds removed
• 1⁄2 cup soy sauce
• 1⁄2 cup white wine vinegar
• 2⁄3 cup sugar
• 1 1⁄2 cups water
• 1⁄4 cup  chopped fresh cilantro

Directions

1. Heat oil in a large frying pan over medium-high heat. Add chicken thighs and legs in a single layer, skin side down, and cook until browned on that side (5 minutes). Remove with a slotted spoon and set aside. Discard oil in pan, leaving any browned bits on the bottom.
2. Add chiles, soy sauce, vinegar, sugar, and 1 1/2 cups water to pan. Bring to a boil over high heat, then reduce heat and simmer until slightly thickened (5 minutes).
3. Return chicken, skin side up, to pan. Cover and simmer until no longer pink (15 minutes). Transfer to a serving dish, cover with foil, and keep warm in a 200 degree F oven. Meanwhile, simmer the sauce until it is reduced and coats the back of a spoon (25 minutes).
4. Remove chiles and discard. Spoon sauce over chicken and garnish with cilantro.