Fried chicken breasts rubbed in ancho peppers Recipe

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Fried chicken breasts rubbed in ancho peppers

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Breasts, Chicken, Fried, Herbs & Spices, Meats, Peppers, Poultry

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Ingredients:

6		Ancho (or mulato) peppers, r
6		Cl 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	tbsp	Black pepper
1	tbsp	Chile powder
2		Boneless skinless chicken br
		White flour, (for dusting)
		THE RUB
6		Ancho (or mulato) peppers, r
6		Cl Garlic, minced
1/4	tsp	Oregano flakes
1/2	tsp	Sugar
1/2	tsp	Salt
		SEASONED COATING
1/2	cup	Fine corn meal
1/2	cup	Coarse corn meal
1/2	cup	Flour
1	tbsp	Black pepper
1	tbsp	Chile powder

Procedures:

1	Separate the tenderloins from each breast; you"ll now have 8 pieces of chicken .
2	Pound chicken flat to about 50% increase in size .
3	Score meat with sharp knife in a ?inch criss cross pattern
4	rub: .
5	Toast dried peppers on a hot iron skillet; remove stem; slit and remove seeds .
6	Place peppers in a pan; cover with water; bring to a boil; remove from heat; let stand for 1 hour.
7	.
8	Place all rub ingredients in a blender and puree until smooth; run mixture through a food mill (fine filter) if possible.
9	Should be a thick paste.
10	coating: .
11	Mix ingredients thoroughly.
12	preparation: .
13	Lightly dust chicken meat on all sides with flour, allow to dry for 5 minutes.
14	.
15	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).
16	.
17	Sprinkle liberally with seasoned coating; pat it into the paste; allow to dry for 5 min. .
18	Turn chicken pieces over and repeat the paste and coating process on other side of meat.
19	.
20	Pour 1 cup of olive oil into a hot iron skillet; add ?stick of butter; reduce heat to medium.
21	.
22	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.
23	.
24	Remove meat, place on a warming rack in a 300 degree oven.
25	.
26	Continue cooking remaining meat.
27	i served this with a yellow corn and black bean salsa, cooked for about 5 minutes with onions, 1 tsp balsamic vinegar, and ?cup chicken broth.