Adobo Chicken in Parchment

Adobo Chicken in Parchment
Photo by Romulo Yanes


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

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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