Adobo Chicken in Parchment

Ingredients for Adobo Chicken in Parchment

• 8 dried guajillo chillies, wiped clean

• 8 dried chillies de árbol, wiped clean, stemmed, leaving seeds

• 1 tablespoon plus 3/4 teaspoons fine sea salt, divided

• 10 garlic cloves

• 2 cucchiaini di semi di cumino

• 2 cucchiaini di origano secco (preferibilmente messicano)

• 1 teaspoon anise seeds

• 8 whole cloves

• 1 (2-inch) piece cinnamon stick (preferably Mexican/Ceylon canela)

• 240ml di acqua

• 60ml di aceto di sidro

• 6 whole chicken legs

• Spago da cucina

Slit guajillo chillies lengthwise, then stem and seed. Heat a dry cast-iron skillet (not nonstick) over medium heat until hot, then toast chillies in batches (with guajillos opened flat), turning and pressing with tongs, until more pliable and slightly changed in colour, about 30 seconds per batch. Transfer to a bowl and soak in boiling-hot water until softened, about 15 minutes.

Drain chillies, 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.

Sprinkle chicken with remaining 3/4 teaspoons sea salt. Place 1 chicken leg in centre of a sheet of parchment paper (about 20 by 15 inches) and cover with 80ml adobo. Gather parchment up around chicken and tie tightly with kitchen string. Repeat with remaining chicken and adobo.

Arrange packages in 2 steamer racks and/or pasta-pot inserts. 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. (Replenish water as necessary.)

Carefully transfer each package to a shallow bowl. Remove kitchen string and slowly slide parchment out from underneath chicken and broth. Season with salt.

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