Ingredients
- 50 increase in size
- 12 ancho
- 2 chicken br (boneless skinless)
- 2 chicken breasts (whole)
- 1 flour (white)
- 1/2 criss cross pattern rub
- 1/4 stick of butter
- 2,100 gr of chicken (pieces)
- 240 ml olive oil a iron skillet (into hot)
- 150 gr fine corn meal
- 150 gr coarse corn meal
- 65 gr flour
- 65 gr flour
- 18 gr chile powder
- 16 gr black pepper
- 4 gr sugar
- 2 gr salt
- 1 gr oregano flakes
- 1 gr oregano
- some garlic
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 quarter cup chicken broth. ----
