Creating flavorful Mexican Chicken Adobo is simple. Follow these steps for delicious results:

1. Prep the Chicken: Rinse the chicken thighs under cold water and pat them dry with paper towels.
2. Heat Oil: In a large pot or Dutch oven, heat the olive oil over medium heat.
3. Brown the Chicken: Season the chicken thighs with salt and pepper. Add them to the pot, skin-side down, and brown them for about 5-7 minutes. Flip and brown the other side for another 5 minutes. Remove the chicken from the pot and set it aside.
4. Sauté Aromatics: In the same pot, add the chopped onion and minced garlic. Sauté until the onion becomes translucent, about 3-4 minutes.
5. Add Spices: Add the bay leaves, oregano, cumin, and black pepper. Stir for about 1 minute, allowing the spices to release their aromas.
6. Prepare Chilies: If using dried guajillo chilies, place them in a bowl with boiling water and soak for about 10-15 minutes until softened. Drain, then add to a blender with a bit of chicken broth to form a paste.
7. Combine Ingredients: Add the chili paste, soy sauce, apple cider vinegar, and remaining chicken broth to the pot. Stir well to combine.
8. Return Chicken: Place the browned chicken thighs back into the pot. Ensure they are submerged in the sauce.
9. Simmer: Bring the mixture to a gentle simmer. Cover the pot and cook for 30-35 minutes, or until the chicken is cooked through and tender.
10. Garnish: Once cooked, remove from heat. Discard the bay leaves, and garnish with fresh cilantro before serving.

Follow these steps, and you’ll create a mouthwatering Mexican Chicken Adobo that will amaze you and your loved ones!