Yield: 4 Servings
Measure | Ingredient |
---|---|
6 \N | Ancho (or Mulato) peppers; rehydrated |
6 \N | 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 |
2 \N | Whole chicken breasts; boned, skinned; and split |
\N \N | White flour (for dusting) |
6 \N | Ancho (or Mulato) peppers; rehydrated |
6 \N | 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, .