Step 1

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.

Step 2

Add the dried chiles and 2 cups of the chicken broth and stir and cook for 10 minutes.

Step 3

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.

Step 4

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.

Step 5

Once chicken is browned on all sides, add the sauce into the pot with the chicken and add the bay leaves.

Step 6

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.

Step 7

Remove the bay leaves and serve chicken with Mexican rice and freshly chopped cilantro.