Ingredients

Preheat the oven to 350℉ degrees.
Pat chicken legs and chicken thighs dry with paper towels. Season with 2 tbsp. Spanglish Asadero Pollo Asado seasoning.
Heat 1 tbsp. olive oil in a Dutch oven or large oven-safe pot over medium-high heat. Add yellow onion and tomatoes, and saute, stirring occasionally, for about 4 minutes or until onions start to become translucent.
Stir in garlic and cook for about 1 minute.
Add guajillo chiles, ancho chile, pasilla chiles, and chicken broth, and bring to a boil. Lower heat to low, push chiles down to submerge in broth, cover, and simmer for 10 minutes until chiles are softened.
Remove from heat, uncover, and let cool for 5 minutes.Transfer chiles and half of their liquid to a blender. Add apple cider vinegar,2 tbsp. Spanglish Asadero Pollo Asado seasoning, dried oregano, dried coriander, and ground cloves. Blend on high for 2-3 minutes until smooth. Add remaining cooking liquid and blend until sauce is smooth. Set aside.
In the same Dutch oven, heat 2 tbsp. olive oil over medium-high heat. Add chicken and brown on all sides, about 6-8 minutes.
Pour sauce over chicken, add bay leaves, and bring to a simmer. Cover and transfer to the preheated oven. Bake for 30-35 minutes, until chicken is tender and cooked through.
Remove bay leaves. Serve chicken with sauce and a garnish of fresh cilantro.