ancho rubbed chicken

Categories
Poultry
Yield
4 Servings
MeasureIngredient
Ancho (or Mulato) peppers; rehydrated
Cloves garlic
¼ teaspoon Oregano
½ teaspoon Sugar
½ teaspoon Salt
½ cup Fine corn meal
½ cup Coarse corn meal
½ cup Flour
1 tablespoon Black pepper
1 tablespoon Chile powder
Whole chicken breasts; boned, skinned; and split
  White flour (for dusting)
Ancho (or Mulato) peppers; rehydrated
Cloves garlic; minced
¼ teaspoon Oregano flakes
½ teaspoon Sugar
½ teaspoon Salt
½ cup Fine corn meal
½ cup Coarse corn meal
½ cup Flour
1 tablespoon Black pepper
1 tablespoon Chile powder

THE RUB

SEASONED COATING

Jim Maslanka <jmasl@...> Ancho Rubbed Chicken (Fried Chicken Breasts Rubbed in Ancho Peppers)

The Rub: Toast dried peppers on a hot iron skillet; remove stem; slit and remove seeds Place peppers in a pan; cover with water; bring to a boil; remove from heat; let stand for 1 hour. Place all rub ingredients in a blender and puree until smooth; run mixture through a food mill (fine filter) if possible. Should be a thick paste.

Seasoned coating: Mix ingredients thoroughly.

Chicken: 2 whole chicken breasts, boned, skinned, and split; rinse and pat dry Separate the tenderloins from each breast; you'll now have 8 pieces of chicken Pound chicken flat to about 50% increase in size Score meat with sharp knife in a ½ inch criss cross pattern.

Preparation: Lightly dust chicken meat on all sides with flour, allow to dry for 5 minutes. With a butter knife, spread the ancho paste evenly on one side of the chicken pieces; rub into the scored pattern (should be enough paste to "hide" the chicken meat). Sprinkle liberally with seasoned coating; pat it into the paste; allow to dry for 5 min. Turn chicken pieces over and repeat the paste and coating process on other side of meat.

Pour 1 cup of olive oil into a hot iron skillet; add ¼ stick of butter; reduce heat to medium. Don't crowd the chicken in the pan (cook breasts first, followed by tenderloins); for each batch: cook, covered, for 5 minutes; turn the meat; cook for another 5 minutes. Remove meat, place on a warming rack in a 300 degree oven. Continue cooking remaining meat.

Notes:

1. I served this with a yellow corn and black bean salsa, cooked for about 5 minutes with onions, 1 tsp balsamic vinegar, and ¼ cup chicken broth.

2. I got the idea for this from "Great Chefs of the East", and changed it slightly for the ingredients at hand: 3. Leftover chicken makes great sandwiches, too.

CHILE-HEADS ARCHIVES

From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .

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