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POLLO ADOBADO (SPICY CHICKEN)

1/2 Cup(s) Dry vermouth

2 1/2 Teaspoon(s) Cinnamon

1/3 Cup(s) Honey

2 Tablespoon(s) Lime juice

1 Small Clove of garlic, crushed

-well

Salt

1 Frying chicken (about 2

-pounds), disjointed

Mix together vermouth, cinnamon, honey, lime juice, garlic and salt

to form marinade. Pour over disjointed chicken, turning pieces so

that they are well coated. Let stand in the refrigerator for about 5

or 6 hours in the marinade. Remove and bring to room temperature.

Broil chicken over charcoal basting with the marinade. Broil about 40

minutes, not too close to the coals. A little additional vermouth

can be added to marinade if it becomes too thick while cooking.

Serves 2 to 4.

From "The Art of Mexican Cooking" by Jan Aaron and Sachs Salom.

Doubleday and Company, N.Y., 1965.

Posted by Stephen Ceideberg; March 9 1993.