In a large pan over medium heat, warm 2 tablespoons of olive oil. Add 4 diced Roma tomatoes, 1 chopped white onion, and 4 minced garlic cloves. Sauté these ingredients together for about 8-10 minutes until the tomatoes are charred and the onion is translucent.

Next, stir in 2 dried guajillo chiles and 1 dried ancho chile into the pan. Pour in 1 ½ cups of low-sodium chicken broth, mixing everything together. Bring the mixture to a gentle simmer and cook for about 10 minutes.

Once the mixture has cooled slightly, transfer it to a blender or food processor. Blend on high until smooth, creating a vibrant adobo sauce.

In a Dutch oven, heat another 2 tablespoons of olive oil over medium heat. Carefully add 4 skinless chicken legs and 4 boneless skinless thighs to the pot. Brown the chicken pieces for about 3-4 minutes on each side.

Pour your prepared adobo sauce over the browned chicken in the Dutch oven. Add 2 dried bay leaves and stir well.

Raise the heat to bring the mixture to a boil, then reduce it to low. Cover the Dutch oven with a lid and let it simmer gently for 45-60 minutes.

Once the chicken is cooked, remove the bay leaves. Serve your Mexican Chicken Adobo hot, optionally garnished with freshly chopped cilantro.