Post by nini on Feb 18, 2008 20:39:36 GMT -5
Ancho Rubbed Fried Chicken
# 6 Ancho (or Mulato) peppers, rehydrated
# 6 cloves 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 tb black pepper
# 1 tb chile powder
# 2 whole chicken breasts, boned, skinned, and split
# White flour (for dusting)
THE RUB:
# 6 Ancho (or Mulato) peppers, rehydrated
# 6 cloves 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 tb black pepper
# 1 tb chile powder
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.
# 6 Ancho (or Mulato) peppers, rehydrated
# 6 cloves 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 tb black pepper
# 1 tb chile powder
# 2 whole chicken breasts, boned, skinned, and split
# White flour (for dusting)
THE RUB:
# 6 Ancho (or Mulato) peppers, rehydrated
# 6 cloves 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 tb black pepper
# 1 tb chile powder
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.
