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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
    1. 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.
    2. SEASONED COATING: Mix all ingredients
    3. Take 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
    4. 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.
    5. 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.
    6. Remove meat, place on a warming rack in a 300 degree oven. Continue cooking remaining meat.

     
     

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