Chicken With Chocolate Recipes

CHOCOLATE CHICKEN

Steps:

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

CHOCOLATE CHICKEN MOLE

Steps:

• Place a pot over medium heat and coat with the oil. Add the onion and garlic, stirring to soften for 5 minutes. Add the chipotle with adobo, raisins, and tomatoes, stirring to combine. Bring to a simmer and cook for 10 minutes.
• Carefully pour the mixture into a blender. Add the peanut butter, broth, chili powder, and cinnamon. Puree the mixture until smooth. Season with salt and pepper.
• Return the mixture to the pot over medium heat. Cook for 15 minutes, stirring occasionally. Add the chocolate and stir until melted. Add the shredded chicken and heat through.
• Transfer the mole to a serving dish and garnish with peanuts, sesame seeds, and orange zest. Serve with cilantro, lime, avocado, and tortillas.

CHICKEN WITH CHILLI AND CHOCOLATE RECIPE

Steps:

• Heat the oil in a pan, add the chicken and fry over a high heat for 3-4 mins until browned. Remove from the pan with a slotted spoon and set aside.
• Add the onion and red pepper to the pan and fry over a medium heat for 5 mins to soften. Add the garlic, chilli powder, cumin, cinnamon and passata and season with salt and freshly ground pepper.
• Return the chicken to the pan and bring to the boil, stirring. Reduce the heat and simmer for 10 mins, stirring occasionally until the chicken is cooked through.
• Add the chocolate and stir until melted. Taste and add a little extra chilli powder, if liked. Serve with rice and garnish with parsley, if using.

SPICY CHOCOLATE CHICKEN

Steps:

• Heat a braiser or Dutch oven over medium heat. Add the oil and bacon; cook until the bacon is golden brown and crispy, about 5 minutes. Remove the bacon to a plate, using a slotted spoon.
• Turn the heat up to medium-high. Pat the chicken pieces dry with paper towels, and sprinkle all over with the salt. Add the chicken, skin-side down, to the pan and cook until golden brown and crispy, 8 to 10 minutes. Flip and brown on the reverse side, an additional 5 minutes. Remove the chicken to the plate with the bacon.
• Add the onions, carrots, garlic and chiles to the pan, and cook an additional 3 minutes, stirring often. Add the allspice and pimenton; cook another 2 minutes. Add the tomato paste; cook, stirring constantly, until fragrant and deepened in color, 2 minutes more. Deglaze the pan with the red wine and simmer for 5 minutes to reduce slightly. Add the chicken broth and then whisk in the chopped chocolate. Nestle in the browned chicken pieces, skin-side down, and sprinkle with the bacon. Reduce the heat to low, cover, and simmer for 35 minutes, turning the chicken pieces halfway through.
• Remove the chicken to a platter to rest. Meanwhile, whisk the butter and agave nectar into the sauce. Stir in the peas, then spoon the stew over the chicken pieces.