Adobo Chicken in Parchment

Adobo Chicken in Parchment
Photo by Romulo Yanes


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


Best Wine Deals

See More Deals

Snooth Media Network