- Home
- Main Dish
- How To make Fried Chicken Breasts Rubbed In Ancho Peppers
How To make Fried Chicken Breasts Rubbed In Ancho Peppers
6 Ancho (or mulato) peppers; r
6 Cl Garlic
1/4 ts Oregano
1/2 ts Sugar
1/2 ts Salt
1/2 c Fine corn meal
1/2 c Coarse corn meal
1/2 c Flour
1 tb Black pepper
1 tb 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 ts Oregano flakes
1/2 ts Sugar
1/2 ts Salt
seasoned coating:
1/2 c Fine corn meal
1/2 c Coarse corn meal
1/2 c Flour
1 tb Black pepper
1 tb Chile powder
Recipe by: Jim Maslanka <jmasl@FNBC.COM> 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 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.
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. 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. -----
How To make Fried Chicken Breasts Rubbed In Ancho Peppers's Videos
El Pollo Loco Grilled Chicken Copycat Recipe! (On The Primo G420)
My version of El Pollo Loco's grilled chicken! This recipe was inspired by the grilled chicken served up in Sinaloa Mexico.
Marinade:
1/2 cup rice vinegar
1/4 cup lime juice
1/4 cup orange juice
1/4 cup pineapple juice
2 teaspoons ancho chile powder
2 teaspoons paprika
1 teaspoon ground cinnamon
1 teaspoon ground black pepper
1 teaspoon turmeric
1-2 pinches saflour
1/2 teaspoon salt
1/4 teaspoon ground allspice
1/4 teaspoon ground cayenne
1/4 teaspoon ground clove
1/4 teaspoon ground coriander (cilantro seed)
6 cloves garlic, minced
Primo Ceramic Grills:
Shirts n Stuff:
Grill'n gear: Craycort Grates/Ballistic Griddle:
Ballistic BBQ Gear Picks:
ThermoWorks thermometers:
Thermapen Mk4 -
Thermapop -
Chef Alarm -
NASHVILLE HOT CHICKEN SHAKE SEASONING BLEND!!
Who likes it hot? I do, but not too hot. So the idea of Nashville hot chicken is a bit much for me. Knowing that many recipes for this seasoning blend have upwards of 6 (yes 6) tablespoons of Cayenne pepper in it. I have come up with my own flavorful blend that I think is just right. Just in time for wings for your football party or anytime you want a nice shake of flavor on whatever you are making! This blend is easily made using ingredients you have on hand and if you don't have some of what I have used, don't worry! They are easily subbed out for what you may have. So let's make some Nashville Hot Chicken Shake!
When I say shake I mean for it to be the kind of shake like you shake the salt on your food. Of course not a milkshake! We can clear that up right away for anyone who may be confused. If you were looking for a hot chicken milkshake, you have come to the wrong place. This is a delicious blend of spicy, slightly sweet and very savory spices that are the perfect blend for any kind of chicken. But please don't stop with the bird. This is great on just about anything you would like to shake it on to zip it up! Pork, beef, fish or veggies will benefit from this seasoning and you can be as heavy handed as you like.
There is nothing outrageous about this blend. You probably have many of the basics on your spice rack as we speak. The main components are sugar, salt and cayenne pepper. From there we add in onion powder, garlic powder, black pepper, paprika and a couple different types of chili powder. I added Ancho chile powder for sweetness and chipotle chile powder for smokiness. If you do not have either of these just sub out an equal amount of regular chile powder in your favorite heat level. If you don't have chile powder, simply add in an equal addition of paprika. It will all work out in the end and still be delicious!
This shake will be great as a prep for chicken wings, for meats you want to put on your smoker, for burgers or even as a fry seasoning. I plan on using this for some wings very soon. I will shake the wings before I dredge them in flour that will also be seasoned with this shake and then dipped in a hot sauce that will be made using this as well. Of course you can use this as a base for your Nashville hot chicken soak and put a bunch of it in some buttermilk and marinate your bird. No matter how you choose to use this it is going to make your chosen recipe super flavorful!
I hope you give this Nashville Hot Chicken Shake Seasoning Blend a try sometime soon and I hope you love it!
Happy Eating!
You can find a printable version of this recipe by clicking here:
Get my cookbooks here:
Business Inquiries can be sent to:
info@noreenskitchen.com
Check me out on social media!
Facebook:
Twitter: @noreenskitchen
Instagram:
Google +
***MAILING ADDRESS****
Noreen's Kitchen
PO Box 14173
New Bern, NC 28561
Have a question for me? Send me an email:
info@noreenskitchen.com
Noreen's Kitchen Community Guidelines (The Rules)
Any links to Amazon are, in many cases, affiliate links.
Produced by Noreen's Kitchen ©2008-2016 all rights reserved All embeds must live link to Noreen's Kitchen channel. No Editorial Excerpts without permission, Violators agree to pay royalties, all court costs, all collections & all lawyers fees.
FAMOUS Baked Mexican Chicken and Rice Poblano Casserole Recipe
Hello & welcome to the Views Kitchen! In today's recipe, we will be showing you how to make a layered casserole with poblano chili peppers being the start of the show. Pre-cooked chicken, rice, and a creamy poblano sauce topped with some cheese. So so so GOOD! This is one of my many original creations and I hope you all enjoy it as much as our family. As always #viewsclub we love and adore you ???? Stephanie and, Cloud
——
????????Many of the items used in the video are on our Amazon Store Front. Link Below
Our AMAZON STOREFRONT:
————
I'm aware that this is not authentic Mexican food friends. This is my original recipe thank you for respecting my creativity and taste buds.
????If you love using poblanos, You'll love this chimichanga casserole recipe
Bake temp: 380 Degrees (F)
Bake time: 25 minutes
Broil on HIGH the last 3 minutes
Ingredients
1.5 pounds pre-cooked shredded chicken (I used 4 thighs)
5-7 poblano peppers + one poblano for topping
6 Yellow corn tortillas
2 1/2 cooked rice (I used Calrose)
2 1/2 cups heavy cream
3/4 cup water (to blend roasted chilis)
2 cups freshly shredded mozzarella (or Oaxaca- manchego)
1/2 cup cotija cheese or parmesan
1/2 finely chopped onion (use a grater : )
3 finely chopped garlic cloves
1/2 bunch of cilantro (50 stems :)
2 Tbs butter
1 1/2 Tbsp chicken bouillon (adjust to taste)
1/2 tsp black pepper
Tip
-The layering used in this recipe was done 2x (including the tortillas 6 total)
-If you have a plethora of poblanos you can always add more to this recipe : )
-Taste best with yellow corn tortillas
-If you have fresh chicken broth use 3/4 to blend with poblanos for best flavor
-Save 2 cups of creamy poblano sauce as mentioned in the video
-This recipe is great for later use and frozen
*If frozen Thaw out fully
*Cover with a foil
*Bake at 380 Degrees for 35 minutes
*remove foil and continue baking for an additional 10 to 15 minutes
——————————
???? I'm your host Stephanie and behind the camera, you have my sister Cloud (☁️). I started cooking at 4 years of age. What?! Yes (LOL) I pulled up a chair and my first choice was to fry an egg. I was hungry and that’s all I have to say about that experience. I would like to say I’m completely self-taught in the kitchen, but I have the lovely women in my family to thank. They taught me to honor my ancestors and to make my Mexican Cuisine comfortable for my home. I thank our creator for my curiosity and my never-ending search for the next gastronomic satiation. Cooking is a huge part of my daily life as I prepare breakfast, lunch, dinner, and snacks for my two American Korean/Mexican boys. I know who does that these days? Me, I homeschool my two boys and I’m grateful for every moment spent. ❤️ If you love our spectacular homemade recipes, Please take the time to Subscribe and support our channel. Don't forget to click the bell for notifications. We upload new recipes Sunday- Wednesday. After all, we wouldn't be here without you ???? Thank you ????
———————————
???? If you use my recipes for your channel or social media platforms. Please give credit to Views on the Road. My recipes are original and a lot of loving work goes into them. Thank you, Stephanie
__________________________
????Instagram
Facebook (Viewsontheroad MexicanRecipes)
Keep me cool views club and follow us on all our social media ????
Viewsontheroad TIKTOK
Viewsontheroad2 en Español ????????
????Las Doñas????
????If you would like to donate to “Views on the Road” Thank you
#Viewsrecipe #viewsontheroad
———————————————————
Disclosure: Bear in mind that some of the links in this post are affiliate links and if you go through them to make a purchase I will earn a small commission. Keep in mind that I link these companies and their products because of their quality and not because of the commission I receive from your purchases. The decision is yours, and whether or not you decide to buy something is completely up to you???? This is not a sponsored video.
2 Kinder's Seasonings from Costco that make tasty oven baked chicken | Baked drumsticks recipe
To make the best oven baked seasoning I am using 2 Kinder's brand seasoning to maked baked chicken drumsticks and I show you an easy way to make your chicken skin crispy.
Follow me on Instagram:
Also my other cooking channel Yummology Smoked Everything:
How to Make a Basic Brine
Chef Tom shares the process of preparing and utilizing a brine from scratch in order to maximize the flavor and juiciness of your grilled and smoked meats.
► PRINT RECIPE:
RECIPE COOKED ON:
SUBSCRIBE for NEW RECIPES every Tuesday + Friday:
WATCH OUR FAVORITES NOW! ►
________________________________________________
*** CHEF TOM’S TOP PICKS ***
BEST PELLET GRILL:
BEST CHARCOAL GRILL:
BEST GAS GRILL:
KITCHEN TOOLS:
GEAR:
_________________________________________________
*** FOLLOW US ***
FACEBOOK:
TWITTER: @atbbq
INSTAGRAM: @atbbq @cheftomjackson
TIKTOK: @allthingsbbq
PINTEREST: @allthingsbbq
How to Make a Basic Brine
00:00 How to make a basic brine
00:53 Start with water and salt
01:07 Customize your brine
01:38 Get your ratios right
02:56 Bring the brine to a boil
03:55 Combine ice and hot brine into the briner bucket
04:33 Add your protein to the briner bucket
04:46 How long should you brine?
05:06 Pull the meat and season them up
05:52 Send the meat to the grill
06:23 Slice them up and enjoy
07:24 Like and subscribe