Adobo Chicken in Parchment

Adobo Chicken in Parchment
Photo by Romulo Yanes


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

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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