2 whole chicken breasts, boned and split
Rub
6 ancho (or mulato) peppers
6 cloves garlic
1/4 teaspoon Mexican oregano
1/2 teaspoon sugar
1/2 teaspoon salt
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 (such as ancho, guajillo)
2 Boneless skinless chicken breasts
White flour; (for dusting)
Rinse and pat dry chicken breasts. 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; add1/4 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.
Note From Author
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.
Posted: 2/20/2009 10:44:16 AM