Heat a large skillet over medium-high heat with 1 tablespoon olive oil. Add the tomatoes, onion and garlic to the pan and stir and cook until the tomatoes and onions start to char.
Add the dried chiles and 2 cups of the chicken broth and stir and cook for 10 minutes.
Remove the pan from the heat and let it cool for five minutes. Add it all to a blender along with the remaining cup of broth, vinegar, salt, coriander, cumin, thyme, oregano and cloves and blend until smooth. Set aside.
Heat a large Dutch oven or soup pot over medium heat. Add remaining 1 tablespoon oil. Add the chicken in an even layer and cook for 3-4 minutes on each side, turning often to prevent burning.
Once chicken is browned on all sides, add the sauce into the pot with the chicken and add the bay leaves.
Stir to combine and let it come to a boil. Then lower the heat to low-medium, cover it with an offset lid and let it simmer for 45-60 minutes, stirring occasionally as needed.
Remove the bay leaves and serve chicken with Mexican rice and freshly chopped cilantro.
Notes
This pollo en adobo can be stored in an airtight container in the fridge for 3 to 5 days.
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