Begin by patting the bone-in chicken legs and thighs dry using paper towels. Season generously with salt and ground black pepper.

In a large Dutch oven, heat two tablespoons of olive oil over medium-high heat. Add the sliced onions and quartered Roma tomatoes, and sauté for about 4 minutes.

Stir in the chopped garlic, cooking for an additional minute. Mix in the dried guajillo, ancho or chipotle, and pasilla chiles, then pour in the chicken broth and bring to a rapid boil.

Lower the heat and let the mixture simmer gently for 10 minutes. Turn off the heat and allow the sauce to cool slightly before blending.

Transfer the softened sauce mixture into a blender and blend until smooth.

In the same Dutch oven, heat an additional tablespoon of olive oil over medium-high heat. Add the seasoned chicken pieces, browning them for 2-3 minutes on each side.

Return the browned chicken to the pot, pouring the blended adobo sauce over the top. Toss in the bay leaves and bring to a boil.

Reduce heat to low, cover the pot, and let the Mexican Chicken Adobo simmer for 45 minutes.

Remove the bay leaves from the pot and taste the sauce, adjusting seasoning if needed.

Serve the chicken hot, garnished with chopped cilantro. Pair it with rice or tortillas.