Adobo Chicken In Parchment
Serves: 3
Fredy Murphy
1 January 1970
Based on User reviews:
47
Spice
48
Sweetness
54
Sourness
44
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
Directions:
1
Slit guajillo chiles lengthwise, then stem and seed
2
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
3
Transfer to a bowl and soak in boiling-hot water until softened, about 15 minutes
4
Drain chiles, then purée in a blender with 1 tablespoon sea salt and remaining ingredients except chicken and remaining sea salt until adobo is very smooth, about 1 minute
5
Sprinkle chicken with remaining 3/4 teaspoon sea salt
6
Place 1 chicken leg in center of a sheet of parchment paper (about 20 by 15 inches) and cover with 1/3 cup adobo
7
Gather parchment up around chicken and tie tightly with kitchen string
8
Repeat with remaining chicken and adobo
9
Arrange packages in 2 steamer racks and/or pasta-pot inserts
10
Set steamer racks (on top of each other) over boiling water in a pasta pot (use 2 pots if you can't layer your racks) and steam, covered tightly, until chicken is very tender and starting to fall off the bone, 1 3/4 to 2 hours
11
(Replenish water as necessary
12
) Carefully transfer each package to a shallow bowl
13
Remove kitchen string and slowly slide parchment out from underneath chicken and broth
14
Season with salt
15
Slit guajillo chiles lengthwise, then stem and seed
16
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
17
Transfer to a bowl and soak in boiling-hot water until softened, about 15 minutes
18
Drain chiles, then purée in a blender with 1 tablespoon sea salt and remaining ingredients except chicken and remaining sea salt until adobo is very smooth, about 1 minute
19
Sprinkle chicken with remaining 3/4 teaspoon sea salt
20
Place 1 chicken leg in center of a sheet of parchment paper (about 20 by 15 inches) and cover with 1/3 cup adobo
21
Gather parchment up around chicken and tie tightly with kitchen string
22
Repeat with remaining chicken and adobo
23
Arrange packages in 2 steamer racks and/or pasta-pot inserts
24
Set steamer racks (on top of each other) over boiling water in a pasta pot (use 2 pots if you can't layer your racks) and steam, covered tightly, until chicken is very tender and starting to fall off the bone, 1 3/4 to 2 hours
25
(Replenish water as necessary
26
) Carefully transfer each package to a shallow bowl
27
Remove kitchen string and slowly slide parchment out from underneath chicken and broth
28
Season with salt