Adobo Chicken in Parchment

Adobo Chicken in Parchment
Photo by Romulo Yanes

Ingredients

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

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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