Toast chiles on each side on a hot griddle.
(Be careful not to burn the chiles). About 30 seconds on each side.
Seed and devein the guajillo chiles and chile de arbol.
In a stock pot, add the chiles.
Add enough water to cover the chiles, about 2 cups.
Bring to a boil.
Turn off the stove.
Cover and return in 15 minutes or until the chiles are soft.
To the blender, add the chiles, tomatoes, chipotle pepper, onion, garlic, salt, and ½ cup chicken broth.
Blend until smooth and set aside.
In a large pan, heat olive oil.
Salt the chicken.
Add the chicken and brown on all sides.
Remove the chicken from the pan.
Make sure the heat is on low and add the tomato chile sauce and remaining chicken broth.
Gently scrape the bottom of the pan.
Return the chicken to the pan.
Cover and cook for 25 minutes or until the chicken is thoroughly cooked.
Serve with white rice.