Fried Chicken Breasts Rubbed In Ancho Peppers

Recipe Ingredients

6		Ancho - (or mulato) peppers, r
6		Garlic
1/4 teaspoon	1.3ml	Oregano
1/2 teaspoon	2.5ml	Sugar
1/2 teaspoon	2.5ml	Salt
1/2 cup	31g / 1.1oz	Fine corn meal
1/2 cup	31g / 1.1oz	Coarse corn meal
1/2 cup	31g / 1.1oz	Flour
1 tablespoon	15ml	Black pepper
1 tablespoon	15ml	Chile powder
2		Boneless skinless chicken breasts
		White flour - (for dusting)
6		Ancho - (or mulato) peppers, r
6		Garlic - minced
1/4 teaspoon	1.3ml	Oregano flakes
1/2 teaspoon	2.5ml	Sugar
1/2 teaspoon	2.5ml	coati
1/2 cup	31g / 1.1oz	Fine corn meal
1/2 cup	31g / 1.1oz	Coarse corn meal
1/2 cup	31g / 1.1oz	Flour
1 tablespoon	15ml	Black pepper
1 tablespoon	15ml	Chile powder

Recipe Instructions

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 minutes . 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.

Source:
Jim Maslanka

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