Steamed Adobado Chicken in Foil

Steps

1. 1
   Soak the dried chiles in hot water until softened, while chopping onion and other ingredients for the salsa.
2. 2
   Mix the chopped onion, tomato, and chile to make a simple salsa (salsa bandera) and set aside.
3. 3
   Remove the softened chiles and let them cool, then add water up to the rack level in a steamer and start heating it.
4. 4
   Blend the cooled chiles with onion, garlic, oregano, black pepper, allspice, cloves, and cumin into a sauce.
5. 5
   Take half of the chicken, sprinkle with a little salt, pour in the chile sauce, and mix well so the chicken is fully coated.
6. 6
   Place two pieces of chicken (one leg and one thigh) along with some sauce onto a sheet of foil, then wrap tightly to prevent the sauce from leaking.
7. 7
   Place the wrapped foil packets into the already boiling steamer and steam.
8. 8
   Once cooked, remove the packets and open the foil to check that the chicken is fully cooked and tender.
9. 9
   Plate the chicken and serve with white rice and the prepared salsa.