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       Title: Pollo Adobado (Spicy Chicken)
  Categories: Mexican, Chicken, Ceideburg 2
       Yield: 2 servings
  
     1/2 c  Dry vermouth
   2 1/2 ts Cinnamon
     1/3 c  Honey
       2 tb Lime juice
       1 sm 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.
  
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