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Title: Ancho Rubbed Chicken (Fried Chicken Breasts Rubbed in Anc
Categories: Spice Chicken
Yield: 1 Servings
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) | ||
The Rub: | ||
6 | Ancho (or Mulato) peppers, | |
Rehydrated | ||
6 | Cloves garlic, minced | |
1/4 | ts | Oregano flakes |
1/2 | ts | Sugar |
1/2 | ts | Salt |
Seasoned coating: | ||
1/2 | c | Fine corn meal |
1/2 | c | Coarse corn meal |
1/2 | c | Flour |
1 | tb | Black pepper |
1 | tb | Chile powder |
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:
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.
I got the idea for this from "Great Chefs of the East", and changed it slightly for the ingredients at hand:
Leftover chicken makes great sandwiches, too.
Jim Maslanka previous next