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)
  • 2 teaspoons dried oregano (preferably Mexican)
  • 10 garlic cloves
  • kitchen string
  • 8 dried chiles de rbol
  • + 6 more ingredients
    • 3 ¾ teaspoons fine sea salt
    • 2 teaspoons cumin seeds
    • 8 whole cloves
    • 8 dried guajillo chiles
    • 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


Best Wine Deals

See More Deals

Snooth Media Network