Lori's Ancho Chicken Recipe

Name: Lori's Ancho Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 dried ancho chiles; 6 garlic cloves (peeled); ¼ teaspoon dried oregano; ½ teaspoon sugar; ½ teaspoon salt; ½ cup semolina; ½ cup cornmeal; ½ cup flour; 1 tablespoon fresh cracked pepper; 1 tablespoon chili powder; 4 large boneless skinless chicken breasts

Servings: persons

6 dried ancho chiles
6 garlic cloves (peeled)
¼ teaspoon dried oregano
½ teaspoon sugar
½ teaspoon salt
½ cup semolina
½ cup cornmeal
½ cup flour
1 tablespoon fresh cracked pepper
1 tablespoon chili powder
4 large boneless skinless chicken breasts

1
Toast peppers in a dry iron skillet.
2
Seed.
3
Place in a saucepan.
4
Cover with water.
5
Bring to a boil.
6
Remove from heat.
7
Let stand 1 hour.
8
Drain.
9
Place in a food processor with the garlic, oregano,sugar and salt.
10
Puree until smooth.
11
Heat oven 450.
12
Combine the semolina, cornmeal, flour, pepper and chili powder.
13
Dredge chicken in chili mix then dry mix to coat.
14
Plce on a sprayed baking sheet.
15
Bake 15-20 minutes.

473

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 6 dried ancho chiles, 6 garlic cloves (peeled), ¼ teaspoon dried oregano, ½ teaspoon sugar, and more.

Yes, Lori's Ancho Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Lori's Ancho Chicken

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