Spicy Chocolate Chicken

Spicy Chocolate Chicken takes roughly 1 hour and 40 minutes from beginning to end. For $4.72 per serving, this recipe covers 40% of your daily requirements of vitamins and minerals. This recipe serves 4. One serving contains 1177 calories, 72g of protein, and 81g of fat. It is a good option if you're following a gluten free and ketogenic diet. A mixture of butter, pimenton de la vera, serrano chile, and a handful of other ingredients are all it takes to make this recipe so delicious. It is brought to you by Foodnetwork. 409 people were impressed by this recipe. It works well as a beverage. Overall, this recipe earns an excellent spoonacular score of 91%. Devil’s Chocolate Cupcakes with Spicy Mexican Chocolate Frosting, Spicy Peanut Chicken Grilled Cheese Sandwich (aka The Chicken Satay Melt), and Spicy Chocolate Cookies are very similar to this recipe.

Servings: 4

Preparation duration: 65 minutes

Cooking duration: 35 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

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.

 

Step by step:

1. Heat a braiser or Dutch oven over medium heat.

2. Add the oil and bacon; cook until the bacon is golden brown and crispy, about 5 minutes.

3. Remove the bacon to a plate, using a slotted spoon.

4. Turn the heat up to medium-high. Pat the chicken pieces dry with paper towels, and sprinkle all over with the salt.

5. 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.

6. Remove the chicken to the plate with the bacon.

7. Add the onions, carrots, garlic and chiles to the pan, and cook an additional 3 minutes, stirring often.

8. Add the allspice and pimenton; cook another 2 minutes.

9. 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.

10. 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.

11. 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.

Nutrition Information:

covered percent of daily need