Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the chopped tomatoes, onion, and garlic. Cook for about 5 minutes until they begin to soften and char slightly.

Add the dried guajillo, ancho, and chipotle chiles to the skillet, along with 2 cups of chicken broth. Simmer uncovered for 10 minutes until the chiles have softened. Remove from heat and allow to cool slightly.

Transfer the entire mixture to a blender. Add the remaining 1 cup broth, apple cider vinegar, salt, coriander, cumin, thyme, oregano, and ground cloves. Blend until the sauce is completely smooth. Set aside.

In a large Dutch oven or deep skillet, heat the remaining 1 tablespoon olive oil over medium-high heat. Add the chicken legs and thighs in a single layer and sear for 3 to 4 minutes per side, until golden brown.

Pour the blended adobo sauce over the seared chicken and stir gently to coat. Add the bay leaves to the pot.

Bring the sauce to a gentle boil, then reduce heat to medium-low. Cover with the lid slightly ajar and simmer for 45 to 60 minutes, stirring occasionally, until the chicken is tender and fully cooked through.

Remove the bay leaves and serve hot with Mexican rice, tortillas, or over a bed of beans. Garnish with fresh cilantro if desired.