Ancho Rubbed Chicken

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.