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Recipes
Ancho Rubbed Chicken Breasts
Ancho Rubbed Chicken Breasts
Ancho Rubbed Chicken Breasts
photo credit: Ev Thomas
Chicken breasts coated in a mixture of ancho chiles, cornmeal, garlic and Mexican oregano.
Recipe By:
Jim Maslanka
Prep
N/A
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Total
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Serves
4
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Mexican Chicken & Poultry
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Ingredients
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)
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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Related Products
ancho chiles / 8oz
$6.85
mulato chiles 8oz.
$8.95
mexican oregano
$4.95
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