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.
Mix ingredients thoroughly
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
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
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.
Serve 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
Leftover chicken makes great sandwiches, too.
Posted By: alt.food.mexican
Post Date: ???
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