In the whole range of history there is no more striking contrast than that of the Apostolic churches with the heathenism around them. They had shortcomings enough, it is true, and divisions and scandals not a few, for even apostolic times were no golden age of purity and primitive simplicity. Yet we can see that their fullness of life, and hope, and promise for the future, were a new sort of power in the world. Within their own limits they had solved almost by the way the social problem which baffled Rome, and baffles Europe still. They had lifted woman to her rightful place, restored the dignity of labor, abolished beggary, and drawn the sting of slavery. The secret of the revolution is that the selfishness of race and class were forgotten in the Supper of the Lord, and a new basis for society found in love of the visible image of God in men for whom Christ died (Henry Gwatkin).

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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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