Adobo Chicken in Parchment

Adobo Chicken in Parchment
Photo by Romulo Yanes


  • 1 2-inch piece cinnamon stick (preferably Mexican/Ceylon canela)
  • 2 teaspoons dried oregano (preferably Mexican)
  • ¼ cup cider vinegar
  • 6 whole chicken legs
  • 8 dried chiles de rbol
  • 8 whole cloves
  • 1 cup water
  • + 6 more ingredients
    • 10 garlic cloves
    • kitchen string
    • 2 teaspoons cumin seeds
    • 1 teaspoon anise seeds
    • 3 ¾ teaspoons fine sea salt
    • 8 dried guajillo chiles

Slit guajillo chiles lengthwise, then stem and seed. Heat a dry cast-iron skillet (not nonstick) over medium heat until hot, then toast chiles in batches (with guajillos opened flat), turning and pressing with tongs, until more pliable and slightly changed in color, about 30 seconds per batch. Tr...

View full recipe at Epicurious


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