Heat up oil in a dutch oven or large skillet over medium/high heat.

Salt & pepper both sides of chicken. Add chicken to dutch oven and lightly brown on both sides.

Add broth, bay leaves, adobo, garlic, oregano and parsley.

Bring to a boil. Stir occasionally and simmer for a few minutes until all broth & spices seem well combined.

Reduce heat to low/med-low. Simmer, covered, for about an hour. Make sure you keep bay leaves in broth. Spoon broth over chicken occasionally & flip chicken thighs once or twice during cooking. Season with salt and pepper to taste.

I like to serve this in a pasta bowl. I place a piece of chicken and a few tablespoons of broth in the bowl - then spoon in a serving of rice on top. This way you can eat the rice & broth together but the rice doesn't get too mushy.

Enjoy : )