Adobo Chicken in Parchment

Adobo Chicken in Parchment
Photo by Romulo Yanes

Ingredients

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

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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