Ancho Rubbed Chicken
	
	
	(Fried Chicken Breasts Rubbed in Ancho Peppers)
	
	
	6 Ancho (or Mulato) peppers, rehydrated
	6 cloves garlic
	1/4 tsp  oregano
	1/2 tsp  sugar
	1/2 tsp  salt
	1/2 cup  fine corn meal
	1/2 cup  coarse corn meal
	1/2 cup  flour
	1 tbs    black pepper
	1 tbs    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 tsp  oregano flakes
	1/2 tsp  sugar
	1/2 tsp  salt
	
	
	
	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:
	
	1/2 cup fine corn meal
	1/2 cup coarse corn meal
	1/2 cup flour
	1 tbs   black pepper
	1 tbs   chile powder
	
	
	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:
	
	Serve 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.
	
	Leftover chicken makes great sandwiches, too.


 	Print This Recipe

	

    

        INFORMATION
		
        For All Of Your Netscape Support, Netscape Updates and Netscape News, Visit:

        The Netscape UFAQ
	
	Netscape Browser Support