Chicken In A Chocolate Sauce Recipes

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SPICED CHICKEN WITH CHOCOLATE PASILLA SAUCE



Spiced Chicken with Chocolate Pasilla Sauce image

Provided by Marcela Valladolid

Categories     main-dish

Time 2h5m

Yield 4 to 6 servings

Number Of Ingredients 16

One 5-pound whole chicken, cut into 8 pieces
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried, crumbled Mexican oregano
1/4 teaspoon ground cinnamon
1/2 teaspoon salt, plus more for seasoning
1/4 teaspoon freshly ground black pepper, plus more for seasoning
1/4 cup olive oil
2 1/2 cups chopped white onion (from 1 large or 2 small onions)
2 cloves garlic, roughly chopped
One 8-ounce can tomato sauce
1 1/2 cups chicken broth (homemade or store-bought low sodium)
5 pasilla chiles, soaked in warm water for 15 minutes and drained
One 3.2-ounce disk Mexican chocolate, roughly chopped
Toasted sesame seeds, for garnish

Steps:

  • Preheat the oven to 375 degrees F.
  • Rinse the chicken and pat dry. In a medium bowl, mix the chili powder, garlic powder, onion powder, oregano, cinnamon, salt and pepper. Stir to combine.
  • Set a cooling or baking rack into a baking sheet. Place the chicken pieces on the rack and drizzle with 2 tablespoons olive oil. Rub the spice mixture all over. Rub some of the mixture in between the skin and the breast meat. Transfer to the oven and roast until a thermometer inserted into the thickest part of the breast registers 160 degrees F and the juices run clear when pierced with a fork, 50 minutes to 1 hour. Remove the chicken from the oven and cover with some aluminum foil. Let rest for 15 minutes.
  • Meanwhile, preheat the remaining 2 tablespoons olive oil in a heavy medium saucepan over medium-high heat. Add the onions and saute until translucent, about 5 minutes. Add the garlic and cook until fragrant, about 2 minutes. Add the tomato sauce and chicken broth and cook over medium-high heat until the flavors incorporate, about 8 minutes. Season with salt and pepper. Cool slightly. Transfer the mixture to a blender with the soaked pasilla chiles and puree until smooth. Return to the same saucepan and add the chopped chocolate, stirring over medium heat until fully melted, about 3 minutes. Season with salt and black pepper. Transfer the chicken to a serving platter. Top with the chocolate pasilla sauce. Sprinkle with toasted sesame seeds and serve.

CHICKEN IN A CHOCOLATE SAUCE



Chicken in a Chocolate Sauce image

This recipe is adapted from "the Encyclopedia of Creative Cooking" which has been around forever. I like the interesting mix of ingredients. It is reminiscent of a mole but much more simple and not spicy. It called for a whole disjointed chicken which I have replaced with chicken breasts. If you use boneless chicken breasts you will need to watch the cooking time as it will cook faster. I liked Recipe #248470 with this dish.

Provided by Chef Tweaker

Categories     Chicken Breast

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 15

4 chicken breast halves
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup flour
2 tablespoons olive oil
1 (16 ounce) can chicken broth
1/2 ounce bitter chocolate (half cube)
1/2 teaspoon cinnamon
1/2 cup blanched almonds, chopped or 1/2 cup sliced almonds, crushed
1/2 cup onion, finely chopped
1 cup carrot, grated
1/2 cup raisins
12 prunes, pitted
whole almond, and
chopped parsley (to garnish)

Steps:

  • Mix flour and salt and pepper. Adjust to taste as I just guessed on the measurements. Place in plastic bag and dredge breasts in it.
  • Heat oil in a skillet and add chicken. Brown on both sides. Remove chicken to oven proof dish, preferably one with a lid.
  • Add 2 Tbs flour or some of the dredging flour to pan drippings. Cook until browned, stirring constantly. Add stock gradually; cook, stirring constantly, until thickened.
  • Blend in chocolate and stir until melted. Add cinnamon and salt and pepper if needed. Stir in remaining ingredients (not garnish) and pour over chicken.
  • Bake, covered, in preheated 325 F oven for 45 minutes.
  • Garnish with chopped parsley and blanched whole almonds.

CHICKEN IN MOLE SAUCE



Chicken in Mole Sauce image

Chocolate is the surprising ingredient in this one. Serve it over rice or with a side of veggies.

Provided by deondra

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Mole Sauce Recipes

Time 1h20m

Yield 6

Number Of Ingredients 14

2 (2 pound) bone-in chickens, giblets removed
1 large onion, cut into chunks
3 cloves garlic, chopped
1 (14 ounce) can chicken broth
2 tablespoons chili powder
20 blanched almonds
¼ cup diced firm ripe banana
1 teaspoon ground cinnamon
1 teaspoon salt
2 corn tortillas, torn into small pieces
2 tablespoons sesame seeds
1 tablespoon pine nuts
6 tablespoons butter
1 (1 ounce) square semisweet chocolate

Steps:

  • Cut the chickens into pieces, reserving the breasts. Place chicken pieces except the breasts in a deep saucepan over medium heat; add the onion, garlic, and chicken broth. Cover the pan and simmer 25 minutes.
  • Cut the breasts into halves and add to the saucepan; simmer until the chicken breasts are no longer pink at the bone and the juices run clear, about 20 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Remove the chicken to a cutting board. Remove the skin and bones from the chicken; cut the meat into bite sized pieces.
  • Strain the broth through a fine mesh strainer, reserving the liquid and discarding the onion, garlic, and skimmed fat. If you have less than 3 cups of reserved liquid, add water to make 3 cups. If you have more than 3 cups, return to the pan and bring to a boil; cook until volume of liquid reduces to 3 cups.
  • Combine the chili powder, almonds, banana, cinnamon, salt, tortilla pieces, sesame seeds, and pine nuts in a blender. Blend on low, slowly adding the reserved liquid in a stream until the mixture is smooth. Pour the mixture and remaining liquid into a large saucepan over medium heat. Add the butter and chocolate; cook and stir until the butter and chocolate have melted. Stir the chicken pieces into the sauce; continue cooking until the chicken is heated completely through, 5 to 10 minutes.

Nutrition Facts : Calories 875.1 calories, Carbohydrate 14.6 g, Cholesterol 259.2 mg, Fat 63.8 g, Fiber 3.5 g, Protein 60.1 g, SaturatedFat 21.8 g, Sodium 1026.4 mg, Sugar 5 g

CHICKEN IN CHOCOLATE-AND-WINE SAUCE



Chicken in Chocolate-And-Wine Sauce image

This is a savory dish that is sure to impress. The flavor is smooth, complex and sophisticated. It's perfect for a candlelit dinner and goes well with winter squash.

Provided by Valeria

Categories     Chicken Breast

Time 40m

Yield 2-4 serving(s)

Number Of Ingredients 14

1/2 cup all-purpose flour
1/4 teaspoon ground cinnamon
1 lb boneless skinless chicken breast
1 tablespoon olive oil
2 tablespoons butter
1 small onion, finely sliced
1 tablespoon unsweetened cocoa powder
1 tablespoon brown sugar
1 tablespoon tomato paste
1/3 cup red wine
1 cup chicken stock
1 tablespoon sour cream
1/3 cup raisins
sliced almonds, toasted, to garnish

Steps:

  • Preheat oven to 350 degrees. Combine flour and cinnamon in a medium bowl. Toss chicken breasts lightly in seasoned flour. Shake of excess. Reserve 1 teaspoon of flour mixture.
  • Heat oil and butter in large skillet. Cook chicken over medium-high heat until golden, turning once. Remove from pan; drain on paper towels.
  • Add onion, cocoa powder, sugar and tomato paste to skillet and stir over low heat. Add red wine and stock gradually, stirring over low heat until smooth.
  • Blend sour cream and reserved flour in small bowl until smooth. Add to skillet with raisins; stir over medium heat 2 minutes or until thickened slightly.
  • Place chicken in an ovenproof baking dish. Pour sauce over chicken. Cover and bake for 15 minutes or until chicken is tender and no longer pink. Sprinkle with toasted sliced almonds before serving.

Nutrition Facts : Calories 740.7, Fat 24.6, SaturatedFat 10.4, Cholesterol 168.4, Sodium 476.9, Carbohydrate 62, Fiber 3.6, Sugar 25.7, Protein 61

CHOCOLATE CHICKEN



Chocolate Chicken image

Found this on the net. I'm intrigued...Sounds like something different and simple. I intend to try this and grill the chicken.

Provided by princess buttercup

Categories     Chicken

Time 25m

Yield 2 serving(s)

Number Of Ingredients 7

2 chicken breasts (not frozen)
1 teaspoon semisweet cocoa powder or 1 teaspoon unsweetened cocoa powder
1/2 teaspoon salt
1/4 teaspoon paprika
1 dash cayenne pepper or 1 dash dried red chili pepper
enough lemon juice, to make it goopy
1 tablespoon cilantro or 1 tablespoon basil (or other greenish stuff)

Steps:

  • Put everything but the chicken in a cereal bowl, mix it up.
  • Wash the chicken, coat it with the mix, cook the chicken.

Nutrition Facts : Calories 252.5, Fat 13.6, SaturatedFat 3.9, Cholesterol 92.8, Sodium 673.4, Carbohydrate 0.7, Fiber 0.4, Sugar 0.1, Protein 30.5

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