Adobo Chicken in Parchment

Adobo Chicken in Parchment
Photo by Romulo Yanes


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

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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