Place the chicken in a large pot and cover with 12 to 16 cups of water. Ensure the chicken is submerged. Add the garlic, jalapeño, quartered onion, and 2 bay leaves. Add 4 teaspoons kosher salt. Bring to a boil. Reduce the heat to low and cover. Simmer for 1 hour and 30 minutes or until the chicken is completely cooked through.

Remove the chicken from the pot and transfer it to a large bowl. Turn the heat on the broth to medium and simmer rapidly for 20 to 30 minutes to reduce the broth. You should be left with 8 to 10 cups of broth.

Strain the broth through a fine-mesh sieve into a large bowl. Remove the head of garlic and set it aside. Discard the rest of the solids. Wipe out the pot and return it to the stove.

Once the chicken is cool enough to handle, pick the meat from the bones and shred it into bite-sized pieces. Reserve skin and carcass for stock, if desired.

Carefully pop the cloves of garlic out of their paper and mash them into a paste. Set aside.

Meanwhile, preheat the oven to 375ºF.

Arrange 8 scallions, 1 head of garlic, and 1 jalapeño on a baking sheet. Drizzle with 1 tablespoon neutral oil and sprinkle with a pinch of salt. Transfer the baking sheet to the preheated oven for 20 minutes or until the scallions and jalapeño are charred and the garlic has softened. Flip the jalapeño and scallions once halfway through roasting. Remove the baking sheet from the oven and let stand for 10 to 15 minutes.

Remove the stem from the jalapeño and carefully remove the garlic cloves from the paper.

Transfer the orange juice, charred jalapeño, charred scallions, and roasted garlic cloves to a food processor. Add half the can of chipotles in adobo and pulse until completely smooth. Taste and add the remaining chipotles in adobo if you want a spicier sauce. Set aside.

Heat 1 tablespoon neutral oil in the pot over medium heat. Once hot, add the diced bell peppers and diced onion. Sauté for 5 to 7 minutes until they just begin to soften. Season lightly with salt.

Add the rice and cumin, and sauté for 1 minute to toast them lightly. Add the prepared sauce and stir to coat. Cook for 1 minute. Stir in the reserved garlic paste.

Pour in the prepared broth and add the shredded chicken. Bring to a boil. Reduce the heat to low and simmer, uncovered, for 30 minutes or until the rice is tender. Taste and adjust the seasonings to your preference.

Spoon the soup into bowls and serve with a dollop of sour cream and a pinch of minced cilantro, if desired. Enjoy!