| 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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