Adobo Chicken in Parchment

Adobo Chicken in Parchment
Photo by Romulo Yanes


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