Cut the tops off the dried/fresh peppers and remove the seeds. Place peppers into a bowl and cover in hot water, soaking for at least one hour.
Remove peppers from the water and throw into a food processor, along with around 50ml of the soaking liquid - add more if the peppers are blending too thick. Blend until you have a pepper paste.
Combine 3 tablespoons of the paste with the remaining marinade ingredients and mix to combine. Season with a hearty pinch of salt and a grind of pepper. Store remaining paste and use later to make other delicious food.
Add chicken thighs to a freezer bag along with half of the marinade, and marinade for at least two hours.
Remove chicken from the marinade, and heat marinade over a medium-low heat in a small saucepan. Bring it to a simmer.
Sear chicken thighs in a cast iron skillet over very high heat for approx 4 minutes on each side. Then, lower heat, and cook for a further 4 minutes on each side.
Serve chicken over saffron rice, and pour over hot marinade. Top with pickled red onions, sour cream, and coriander; serve with tortillas and beer.