Pat your chicken thighs and legs dry with paper towels, then season generously with salt and black pepper on all sides.

In a large pot over medium-high heat, add 2 tablespoons of olive oil. Sauté one diced onion and two chopped Roma tomatoes for about 4 minutes, stirring regularly.

Stir in 4 minced garlic cloves and cook for an additional minute until fragrant. Then, add 2-3 dried guajillo chiles, along with a couple of ancho or chipotle chiles, and pour in 2 cups of chicken broth.

Once boiling, reduce the heat and cover the pot, letting it simmer for 10 minutes.

Transfer the softened chiles and about a cup of the broth into a blender. Add 1/4 cup of apple cider vinegar, along with your choice of spices like cumin, oregano, and cloves. Blend until smooth.

In the same pot, heat a bit more olive oil over medium heat. Add the seasoned chicken pieces, browning them for 2-3 minutes on each side.

Return the browned chicken to the pot, then pour the blended adobo sauce over it, along with 2 bay leaves. Stir it all together and let it simmer uncovered for about 45 minutes.

As the cooking time nears completion, taste the sauce for seasoning, adjusting with more salt or spices as necessary.