Seared Ancho Pepper Chicken Recipe -
  • READY IN 1 hr

Seared Ancho Pepper Chicken

Recipe by  

"Searing the chicken boosts and seals in the flavor. Serve with Fire Roasted Tomato and Chipotle Salsa for an authentic Southwestern flavor. This recipe was developed by the McCormick Corporate Chefs for a luncheon given during the 45th National Chicken Cooking Contest held in Baltimore May 30, 2003."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    5 mins
  • COOK

    25 mins

    1 hr


  1. Combine ancho, cumin, cinnamon, black pepper, oregano, and salt with 2 teaspoons vegetable oil. Rub on chicken to evenly coat. Cover and refrigerate 30 minutes.
  2. Heat 2 tablespoons oil in a large skillet over medium-high heat. Add chicken; sear 1 minute per side. Transfer to a baking dish (or leave in the pan if it is oven-proof), and roast in a 350 degrees F oven for about 20 minutes or until chicken is done.
  3. Serve whole breasts or slice diagonally.
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Reviews More Reviews

Feb 08, 2006

Fantastic, made up the spice rub the night before and let the chicken breasts sit over night in the fridge. A big hit!

Oct 10, 2007

Followed the previous reviewer's advice and put the rub on the day before and served it with the leftover "black beans and rice" (on this site and called exactly that) that I had made a few days ago. Nice quick Monday night meal. Thanks, submitter. Update: Last night I served Tortellini Salad I and added the leftover anch pepper chicken to it - it was great!


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  • Calories
  • 226 kcal
  • 11%
  • Carbohydrates
  • 0.8 g
  • < 1%
  • Cholesterol
  • 69 mg
  • 23%
  • Fat
  • 12.9 g
  • 20%
  • Fiber
  • 0.1 g
  • < 1%
  • Protein
  • 25.6 g
  • 51%
  • Sodium
  • 462 mg
  • 18%

* Percent Daily Values are based on a 2,000 calorie diet.

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