---------- Recipe via Meal-Master (tm) v8.03
Title: FRIED CHICKEN BREASTS RUBBED IN ANCHO PEPPERS
Categories: Poultry
Yield: 1 Servings
6 Ancho (or mulato) peppers; r
6 Cl 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 Boneless skinless chicken br
White flour; (for dusting)
-------the rub-------
6 Ancho (or mulato) peppers; r
6 Cl 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
Recipe by: Jim Maslanka <
[email protected]> 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
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.
Coating: . Mix ingredients thoroughly.
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.
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.
-----
