Heat the olive oil in a large Dutch oven with a lid. Add the chicken thighs and brown for about 10 minutes. Turn the chicken over and brown for 10 more minutes. (I prefer to brown the chicken uncovered for a better texture.)

Meanwhile, prepare the adobo sauce. Heat a griddle on the stove.* Coat with about 1 tbsp. (15ml) of olive oil and add the tomatoes and onions. Grill the tomatoes and onions lightly until there are golden brown spots. Add the clove of garlic and roast for about 30 seconds. Remove all of the vegetables and place in the container of a blender. Add the dried chiles to the griddle and roast for about 30 seconds on each side (Make sure your roasting area is well ventilated with an exhaust hood or open window.)

Toast the corn tortilla on the heated griddle and remove once the tortilla is dark brown.

Wearing gloves, remove the stems from the dried chiles. Cut the chiles lengthwise and remove the seeds. Place the prepared chiles in the blender along with the vegetables. Add the toasted corn tortilla. Puree until smooth.

Pour the adobo sauce over the chicken in the Dutch oven. Cover the pan and allow to simmer for about 10 minutes. Serve hot over cooked rice.