Adobo Chicken in Parchment

Adobo Chicken in Parchment
Photo by Romulo Yanes


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