CHOCOLATE CHICKEN MOLE
Provided by Ingrid Hoffmann
Categories main-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 20
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 IN A CHOCOLATE SAUCE
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
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.
CHOCOLATE CHICKEN
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
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
SPICED CHICKEN WITH CHOCOLATE PASILLA SAUCE
Provided by Marcela Valladolid
Categories main-dish
Time 2h5m
Yield 4 to 6 servings
Number Of Ingredients 16
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 WITH CHILLI AND CHOCOLATE RECIPE
Chicken with chilli and chocolate is much nicer than you may think - a dark rich chocolate sauce does all the hard work in this recipe - delicious
Provided by Nichola Palmer
Categories Dinner
Time 40m
Yield Serves: 4
Number Of Ingredients 12
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.
Nutrition Facts : @context https
SPICY CHOCOLATE CHICKEN
Provided by Giada De Laurentiis
Categories main-dish
Time 1h40m
Yield 2 to 4 servings
Number Of Ingredients 17
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.
MOM'S CHICKEN EN COCOTTE
This is a farm-style French dish that my Mom's German grandmother taught her to make as a young girl. It's easy and similar to our pot roast meals and very tasty as well. Mom updated the one she had to make it even easier for us to make years later. She made enough to make a different meal with her leftovers as well.
Provided by rlt11_NMC
Categories World Cuisine Recipes European French
Time 1h15m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Pour the olive oil into the bottom of a heavy Dutch oven, and place over medium heat. Sprinkle the chicken pieces with salt and black pepper, and cook in the hot oil until browned on both sides, 5 to 8 minutes per side. Add the carrots, potatoes, celery, onion, garlic, chicken bouillon cubes, and water, and stir to combine. Bring to a boil, and cover the Dutch oven.
- Place the Dutch oven into the preheated oven, and simmer, covered, until the vegetables are tender, about 45 minutes.
Nutrition Facts : Calories 643.6 calories, Carbohydrate 61.5 g, Cholesterol 113.3 mg, Fat 25.1 g, Fiber 9.5 g, Protein 42.9 g, SaturatedFat 6.3 g, Sodium 601 mg, Sugar 7.7 g
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