Adobo Chicken in Parchment

Adobo Chicken in Parchment
Photo by Romulo Yanes


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

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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