3 dried pasilla chiles
MARINATE THE CHICKEN: In a large bowl, cover chiles with boiling water and let stand until softened, about 20 minutes. Stem and seed chiles. Coarsely chop them and place into a blender with the garlic, onion, lime juice, olive oil and 1/2 teaspoon of salt; process until smooth. In a large pan, pour marinade over chicken pieces, turn to coat completely, and let marinate, covered in the refrigerator about 4 hours. (Note: Marinade can be made up to 3 days ahead and refrigerated until ready to use.)
MAKE THE SCOTCH BONNET SAUCE: Grill or broil the bell pepper and tomato until skins are charred all over. Transfer to a bowl, cover with plastic wrap and let steam about 5 minutes. Remove and discard charred skins, stems and seeds; coarsely chop and transfer to a blender. Add the scotch bonnet or habanero chile, stock and olive oil; process until smooth. Season with salt.
COOK THE CHICKEN: Remove chicken from marinade and season with salt and pepper. Grill over a medium-hot fire about 8 minuets per side, or until lightly charred and cooked through. Transfer to serving plates and serve with sauce.