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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
1/4tsOregano
1/2tsSugar
1/2tsSalt
1/2cFine corn meal
1/2cCoarse corn meal
1/2cFlour
1tbBlack pepper
1tbChile 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
1/4tsOregano flakes
1/2tsSugar
1/2tsSalt
  Seasoned coating:
1/2cFine corn meal
1/2cCoarse corn meal
1/2cFlour
1tbBlack pepper
1tbChile 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 From the Chile-Heads Recipe Collection URL: http://chile.ucdmc.ucdavis.edu:8000/www/recipe.html

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