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Ancho Rubbed Chicken

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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

Directions:

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 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.