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| Ancho Rubbed Chicken Recipe |
Category: Other / Poultry
Rating:
N/A
Servings: 4
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Ingredients
6 ancho (or mulato) peppers; rehydrated
6 cloves garlic
1/4 teaspoon oregano
1/2 teaspoon sugar
1/2 teaspoon salt
1/2 cup fine corn meal
1/2 cup coarse corn meal
1/2 cup flour
1 tablespoon black pepper
1 tablespoon chile powder
2 whole chicken breasts; boned, skinned; and split
1 white flour (for dusting)
----THE RUB----
6 ancho (or mulato) peppers; rehydrated
6 cloves garlic; minced
1/4 teaspoon oregano flakes
1/2 teaspoon sugar
1/2 teaspoon salt
----SEASONED COATING----
1/2 cup fine corn meal
1/2 cup coarse corn meal
1/2 cup flour
1 tablespoon black pepper
1 tablespoon chile powder
Cooking Directions:
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.
poultry
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