Remove the seeds and veins from the guajillo chiles, then boil them in water for 15 minutes. Let them rest, then transfer the chiles to a blender.

In a skillet, sauté the tomatoes with onion and peanuts for 7 minutes. Add this mixture to the blender with the guajillo chiles and blend until very smooth.

Use cooked rotisserie chicken legs (or leftover rotisserie chicken) for this peanut sauce dish.

Serve the chicken in peanut sauce with rice and enjoy.