|
Ancho Rubbed Chicken (Fried Chicken Breasts Rubbed In Anc spice, chicken 6 ancho (or mulato) peppers, 1 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 1 skinned, and split 1 white flour (for dusting) 1 the rub: 6 ancho (or mulato) peppers, 1 rehydrated 6 cloves garlic, minced 1/4 teaspoon oregano flakes 1/2 teaspoon sugar 1/2 teaspoon salt 1 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 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: 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. I got the idea for this from "Great Chefs of the East", and changed it slightly for the ingredients at hand: Leftover chicken makes great sandwiches, too. Jim Maslanka Yield: 1 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
The recipes found in this website have been compiled from different websites Sponsors MySpace Layouts - MySpace Graphics - |