Ancho Rubbed Chicken Breasts

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Chicken breasts coated in a mixture of ancho chiles, cornmeal, garlic and Mexican oregano.

Recipe By: Jim Maslanka
  • PrepN/A |
  • TotalN/A |
  • Serves 4

Ingredients

    • 2 whole chicken breasts, boned and split
  • Rub:
  • 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)

Instructions

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.
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