Ancho Rubbed Chicken

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Title: Ancho Rubbed Chicken
Yield: 4 Servings
Categories: Poultry

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)


----------------------------------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

Jim Maslanka 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.