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 dried oregano (preferably Mexican)
  • 10 garlic cloves
  • kitchen string
  • 2 teaspoons cumin seeds
  • 8 dried chiles de rbol
  • + 6 more ingredients
    • 3 ¾ teaspoons fine sea salt
    • 8 whole cloves
    • 8 dried guajillo chiles
    • 6 whole chicken legs
    • 1 cup water
    • 1 teaspoon anise seeds

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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