Begin by patting the bone-in chicken legs and thighs dry with paper towels. Season generously with sea salt and black pepper on all sides. Set aside for about 10 minutes.

In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the sliced onions and quartered Roma tomatoes, sautéing for 4 minutes until the onions become translucent.

Stir in the chopped garlic and the dried guajillo, ancho, and pasilla chiles, cooking for an additional 2 minutes.

Pour in 1 cup of chicken broth and add the apple cider vinegar, ground cumin, dried oregano, ground coriander, and bay leaves. Bring to a gentle simmer and cook for 5 minutes.

Let cool slightly and transfer the sauce to a blender. Blend until smooth.

Return the same pot to medium-high heat. Add a bit more olive oil if necessary. Once hot, add the seasoned chicken legs and thighs, browning them for 2–3 minutes on each side.

Pour the blended adobo sauce over the chicken in the pot. Bring to a boil, then reduce heat to low, covering the pot, and simmer for about 45 minutes.

Carefully remove the bay leaves from the pot. Taste the sauce and add more salt if needed. Optionally, garnish with freshly chopped cilantro.