Spice Rubbed Chicken on Three Sauces with Baked Potatoes and Asparagus

Sauces: Corn Sauce, Pasilla Pepper Reduction, Cilantro Tomatillo

Spice Rub: New Mexican Variation

Ingredients:
- 3 chicken thighs (boneless & skinless)
- 6 large gourmet asparagus stalks (Costco)
- 6 small red baked potatoes
- 1 tbsp butter
- 1 teas thyme
- 1 teas ancho chile powder
- 1 teas garlic powder
- s/p
- 1/4 cup water
- 2 tbsp canola oil

Rub the chickens and sear them in a hot pan with canola oil. Sear on both sides. Then add to a 400 degree oven for 15 min. Cut off the bottom inch of asparagus. Peel the bottom half with a peeler to remove the tough fibery/stringy outside skin. Turn heat on high and add to a a sauce pan. Lay them down next to each other, add water until it is half as deep as the asparagus. Add salt. After 3 minutes, turn each asparagus, and cook the other side for another 3 minutes. The water should almost be cooked out. At this point add the butter, thyme, garlic powder, and ancho chili powder. Sear the asparagus on each side for a minute or two, or until the butter turns a light nutty brown. Cut the baked potatoes in half, and lay them on the plate. Add the corn sauce, then the pasilla sauce, and finally the cilantro tomatillo sauce. Criss-Cross the asparagus on top of the chicken and serve.