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Recipe Name: Ancho Rubbed Chicken Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Poultry Comments:
Preparation Time:
Number of Servings: 4

6 Ancho, or Mulato peppers
6 Cloves garlic
1/4 Teaspoon(s) Oregano
1/2 Teaspoon(s) Sugar
1/2 Teaspoon(s) Salt
1/2 Cup(s) Fine corn meal
1/2 Cup(s) Coarse corn meal
1/2 Cup(s) Flour
1 Tablespoon(s) Black pepper
1 Tablespoon(s) Chile powder
2 Whole chicken breasts
boned skinned and split
White flour, for dusting
6 Cloves garlic, minced
1/4 Teaspoon(s) Oregano flakes
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 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. CHILE-HEADS ARCHIVES From the Chile-Heads recipe
list. Downloaded from Glen's MM Recipe Archive,

Nutrition (calculated from recipe ingredients)
Calories: 798
Calories From Fat: 61
Total Fat: 7.1g
Cholesterol: 73.1mg
Sodium: 736.4mg
Potassium: 671.4mg
Carbohydrates: 138.6g
Fiber: 9.9g
Sugar: 2.1g
Protein: 44.4g

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