Adobo Chicken in Parchment

Adobo Chicken in Parchment
Photo by Romulo Yanes

Ingredients

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

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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