| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Sami | Poultry | 4 | Servings |
INGREDIENTS
| 6 | Ancho (or Mulato) peppers; rehydrated | |
| 6 | Cloves garlic | |
| 1/4 | ts | Oregano |
| 1/2 | ts | Sugar |
| 1/2 | ts | Salt |
| 1/2 | c | Fine corn meal |
| 1/2 | c | Coarse corn meal |
| 1/2 | c | Flour |
| 1 | tb | Black pepper |
| 1 | tb | Chile powder |
| 2 | Whole chicken breasts; boned, skinned; and split | |
| White flour (for dusting) | ||
| 6 | Ancho (or Mulato) peppers; rehydrated | |
| 6 | Cloves garlic; minced | |
| 1/4 | ts | Oregano flakes |
| 1/2 | ts | Sugar |
| 1/2 | ts | Salt |
| 1/2 | c | Fine corn meal |
| 1/2 | c | Coarse corn meal |
| 1/2 | c | Flour |
| 1 | tb | Black pepper |
| 1 | tb | Chile powder |
INSTRUCTIONS
THE RUB SEASONED COATING Jim Maslanka <jmasl@fnbc.com> 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 1/2 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 1/4 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 1/4 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, http://www.erols.com/hosey.
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