Chicken Azado
A boneless, skinless chicken breast seasoned with spices and ancho peppers, then grilled between two hot cast iron skillets.
Ingredients
| 2 | ea | chicken breasts | boned, skinned, and trimmed |
| 1/4 | c | ground ancho pepper | |
| 2 | T | ground cumin | |
| 3 | cloves | minced garlic | |
| 2 | T | minced onion | |
| 1 | T | dried oregano | Mexican preferred |
| 1 | T | ground black pepper | |
| 2 | t | Kosher salt | |
| 2 | T | olive oil | maybe a little less |
Procedure
- Preheat an oven and two cast-iron skillets to 450°F.
- Mix together the ancho, cumin, garlic, onion, oregano, pepper, and salt. Set aside.
- Brush the chicken breasts lightly with the olive oil.
- Coast the breasts in the spice mixture.
- Remove the skillets from the oven.
- Put the two breasts in one pan, presentation side down, leaving as much space between and around them as you can.
- Place the second pan on top of the breasts and return the stack to the oven.
- Cook until done, approximately 12 – 20 minutes depending on how thick they are.
- Allow to rest, carve as desired, and serve.
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