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