Mixiotes de Pollo (Parchment-Wrapped Chicken) Recipe - Los Angeles Times

Ingredients

• 6 medium boneless skinless chicken thighs
• 1 1/2 tablespoons salt
• Freshly ground black pepper
• 5 dried guajillo chiles, stemmed and seeded
• 4 dried ancho chiles, stemmed and seeded
• 3 garlic cloves, unpeeled
• 3 whole allspice berries
• 2 whole cloves
• 1 (2-inch) canela or cinnamon stick
• 3/4 cup low-sodium chicken broth or water
• 1 teaspoon dried oregano
• 1/4 cup apple cider vinegar
• 1 cup roughly chopped yellow onion
• 6 (12- by 15-inch) pieces of parchment paper
• 6 (12-inch) pieces of kitchen twine
• 1 small squash such as honeynut or butternut (about 1 pound), peeled, seeds removed, cut into 1/2-inch slices
• 2 cups shredded green cabbage, for serving
• 3 limes, cut into wedges, for serving
• 1 dozen corn tortillas, for serving
• 2 cups refried beans or cooked black beans, for serving