Adobo Chicken in Parchment

Adobo Chicken in Parchment
Photo by Romulo Yanes


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

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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