Recipe - Ancho Rubbed Chicken

6 Ancho (or Mulato) peppers;
rehydrated
6 Cloves garlic
One fourth teaspoon Oregano
One half teaspoon Sugar
One half teaspoon Salt
One half cup Fine corn meal
One half cup Coarse corn meal
One half cup Flour
1 tablespoon Black pepper
1 tablespoon 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
One fourth teaspoon Oregano flakes
One half teaspoon Sugar
One half teaspoon Salt

SEASONED COATING
One half cup Fine corn meal
One half cup Coarse corn meal
One half cup Flour
1 tablespoon Black pepper
1 tablespoon Chile powder

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 One half 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 One fourth 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 One fourth 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.

CHILEHEADS ARCHIVES

From the ChileHeads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.