Recipe: Fried Chicken Breasts Rubbed In Ancho Peppers, Fried Yuca and Mojo (sauce), Roasted Red Pepper Sauce - Recipes for Cheryl

I will try to recreate the dish. It is basically a composition of recipes used in Latin Countries
(Ancho Rubbed Chicken Breast Grilled with fresh asparagus, crisp yucca and roasted pepper sauce).

Fried Chicken Breasts Rubbed In Ancho Peppers
Source: Jim Maslanka

Rub:
6 ancho (or mulato) peppers,
6 cl garlic
1/4 tsp oregano
1/2 tsp sugar
1/2 tsp salt

2 boneless skinless chicken breasts
1 white flour, (for dusting)

SALT SEASONED COATING:

1/2 cup fine corn meal
1/2 cup coarse corn meal
1/2 cup flour
1 tbsp black pepper
1 tbsp chile powder
salt

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.

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. Servings: 1


Fried Yuca and Mojo (sauce)

For the Mojo Sauce:
1 cup Olive Oil
1/2 cup Cider Vinegar
1/2 cup coriander (cilantro-fresh) chopped
1 bay leaf
Salt and pepper to taste
Goya Yuca; 1 - 24 oz package (it already has the instructions for frying the yuca)
Goya Vegetable Oil - to fry

Fry yuca according to the instructions in the package (into the vegatable oil, in a skillet). Mix all the other ingredients - blend into a dressing. Serve over the fried yuca or as a dip for dipping the fried yuca.


Roasted Red Pepper Sauce
"This sweet, intensely flavored sauce is perfect for seafood, chicken, pork, tamales, or root vegetables (like the yuca)."

3 roasted bell peppers, peeled and seeded
2 cups dry white wine
2 T shallots, minced
1 t garlic, minced
1/2 cup heavy cream
1/4 t cayenne pepper
3/4 cup butter, softened
1/2 t salt

Place the red peppers in a food processor and puree, set aside. Combine the wine, shallots and garlic in a large skillet and cook over medium heat until the liquid has reduced to about 3 tablespoons, about 10 minutes. Reduce the heat, add the cream 1 tablespoon at a time, stir well. Do not let the mixture boil. Add the cayenne pepper, pureed bell peppers and the butter to the wine mixture, mix well. Place a medium sized sieve over a bowl large enough to hold at least 2 cups and strain the mixture into the bowl. Reserve the liquid, discard the solids. Add the salt, mixing well, cover and refrigerate until ready to use.