Best Chocolate Chicken Recipes

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 IN A CHOCOLATE SAUCE

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 KAHLúA CAKE - PLAIN CHICKEN

Steps:

• Preheat oven to 350ºF. Grease and flour a 10-inch Bundt cake pan.
• With a handheld mixer, mix together cake mix, pudding mix, oil, water, sugar, eggs, and Kahlúa for 2 minutes.
• Pour batter into prepared cake pan.
• Bake for 1 hour or until a wooden skewer comes out clean.
• Cool cake in pan for 10 minutes. Remove from pan and let cool on a wire rack.
• While cake is cooling, whisk together powdered sugar and Kahlúa. Pour over cake.

SPICED CHICKEN WITH CHOCOLATE PASILLA SAUCE

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.

CHOCOLATE CHICKEN CHILI

Steps:

• Heat oil in a large deep skilletover medium high heat. Add chicken and saute until golden, about 3 minutes. Transfer to a 5 to 6 quart slow cooker.
• Add onion to the oil and saute until tender, about 2 minutes. Add the garlic, cumin, oregano, thyme, chili powder, cinnamon, salt, pepper, and flour and stir until onion is evenly coated. Cook for 1 minute, stirring constantly. Add the broth and tomatoes and stir until liquid boils and thickens, add to the slow cooker. Add the beans, cover the slow cooker, and cook 3 to 4 hours on high, or 6 to 8 hours on low.
• Reduce the slow cooker to warm setting. Add chocolate and cilantro and stir until chocolate melts.

CHOCOLATE CHICKEN

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Pour water into a 9x13-inch baking dish.
• Whisk oil, chocolate syrup, egg, vanilla extract, and salt together in a bowl. Mix bread crumbs and cocoa powder together in a shallow bowl.
• Poke holes into chicken breasts using a fork. Dip chicken in the oil mixture, covering completely. Press chicken into bread crumb mixture until both sides are coated. Arrange chicken in the prepared baking dish.
• Bake in the preheated oven until no longer pink in the center and the juices run clear, about 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

CROCK-POT CHICKEN CHOCOLATE CHILI

Steps:

• Mix all of the spices together until fully blended. This makes more than you'll need for the recipe, so just keep the extra in a jar for the next time, or when you want a little spice on chicken, meat, or fish. Put the chicken in a sealable bag and add in a heaping TBSP of the spice mix. Knead the bag so all of the chicken is covered with the mix. Put in the fridge to sit for at least an hour. When you are ready to make the chili, heat 1 TBSP olive oil in a large frying pan over medium high heat and brown the chicken on both sides. You may have to do this in two batches so the chicken isn't crowded. Once the chicken is browned, remove it to a plate, turn heat to low and add ¼ cup of the beer and deglaze the pan, scraping up the browned bits stuck to bottom of pan. Turn off the heat and add back in the chicken and any juices. Let sit until you're ready to add to the crock-pot.Drain and rinse the soaked dry beans and put into the crock-pot. Add in the onion, garlic, squash, chicken, pan juices you just deglazed, the can of diced tomatoes and ¼ cup chopped cilantro. Mix everything together well so all the ingredients are well distributed. Add in the remaining beer and ½ cup of water, then the chopped chocolate and the remainder of the spice mix. Mix well again. The liquid should be up to the top of the ingredients but not covering. If you need more liquid, add a little more water.Set the crock-pot to cook on high for 6 hours. At 5-½ hours remove the chicken, shred it with 2 forks and add back into pot. Make a slurry from the masa and hot water, add to the pot and mix well. Let the chili cook another 30 minutes to thicken the sauce. Taste for seasonings and add salt and pepper if needed. Add in the other ¼ cup of chopped cilantro and stir. Calories: about 265 per cup. As with any stew, chili is always better a day or two later, so this is the perfect recipe to do ahead, and it freezes beautifully.

CHICKEN BREASTS WITH BRANDIED CHERRY-CHOCOLATE SAUCE

Steps:

• In a non-reactive bowl, mix the salt and water until dissolved. Add the chicken and allow to brine for 30 minutes in the refrigerator. Remove the chicken from the brine, rinse under cool running water, and pat dry with paper towels.
• Preheat oven to 300 degrees. Pour the flour into a shallow dish and roll each breast into the flour, patting gently to lightly coat. Allow the chicken to rest for 10 to 15 minutes.
• In a heavy 12-inch skillet, heat the butter and oil over medium-high heat; swirling to mix and cook until the butter begins to brown lightly.
• Lay the chicken breasts in pan and cook, undisturbed, until brown, about 5 minutes. Turn the chicken pieces over and cook on second side, undisturbed, an additional 5 to 7 minutes. Remove the chicken and place in warm oven while making the sauce.
• Add the chicken stock to the skillet, scraping to release any brown bits. Boil until reduced to 1 cup. This should take 8 to 10 minutes.
• Add the cherries and vinegar; boil until spoon scraped across the bottom of the pan leaves a visible path in sauce, 8 to 10 minutes. Stir in chocolate and brandy.
• Plate the chicken on serving plates and spoon the sauce over. Sit back and enjoy with a green side salad.

BREAST OF CHICKEN ON PUMPKIN/CRANBERRY RISSOLE WITH WHITE CHOCOLATE BALSAMIC SAUCE AND ASPARAGUS

Steps:

• For the rissole cakes, boil the squash cubes for the rissole cakes until just tender, and drain well. Set aside until needed. At the same time, boil the potatoes until soft and drain well.
• Begin the sauce while the squash and potatoes for the rissole are boiling. Melt 2 tablespoons of the butter over medium heat in a saucepot (reserving the other 2 tablespoons) and cook the onion until translucent. Add the chicken stock, vinegar, soy sauce, and potato chunks and let the potato chunks cook while the liquid reduces and thickens.
• For the chicken, preheat oven to 375 degrees F. While the chicken stock mixture is cooking for the sauce, season chicken breasts with salt, pepper and lime powder. Heat the grapeseed oil over medium high heat in a separate large skillet and sear the chicken leaving undisturbed for the first 3 minutes or so on each side to let the seasonings integrate into the surface of the chicken and allow the caramelization process to begin to prevent tearing of the chicken or "crusting off" of the seasonings. After the chicken is seared on both sides, transfer to a baking sheet and finish chicken in the oven.
• For the garnish, boil asparagus spears until just tender in salt water and set aside.
• In the same pan you used to sear the chicken, heat additional grapeseed oil (if needed) and saute the white onion until tender. Transfer the onion to the potatoes which have been boiled for the rissole cakes, reserving the saute pan. Season, to taste, with salt and pepper, and mash together. Fold in the white chocolate chips, scallions, cranberries, and cubes of squash, trying not to break up the squash. Allow to sit until cool enough to handle, then use a 3-inch circle cutter to form rissole cakes. In the same pan, heat additional grapeseed oil (if needed) over medium-high heat and sear the rissole cakes. Leave undisturbed for the first 2 to 3 minutes on each side to let the caramelization process begin and to prevent the cake from breaking apart. When you see the edges of the cake beginning to turn golden brown, flip and sear the other side. Then cook further until the cake is firm. Remove from heat and keep warm.
• In the same pan, sear the asparagus spears for a few minutes to add a little color and a nutty flavor.
• Return to the pot of the chicken stock mixture which has been cooking for the sauce. Fold the white chocolate chips into the sauce, and transfer the sauce to a blender and puree until smooth. Whisk in the reserved 2 tablespoons butter to finish the sauce, and season to taste with salt and pepper.
• Place a rissole cake on serving plate, top with a chicken breast, spoon sauce over and garnish with asparagus spears.

QUICK RED CHICKEN CHILI (WITH CHOCOLATE!)

Steps:

• Prepare the chickens by pulling all the meat from the bones and tearing into bite sized pieces. Reserve the bones and skin.
• Combine the chicken bones and skin, chicken broth and 4 cups of water in a large pot and bring to a boil over a medium-high heat. Reduce heat to low, partially cover and simmer until the bones release their flavour - about 30 minutes. Strain the broth into a large bowl, now discard the bones and skin.
• Heat oil in a large roasting pan set over 2 burners on medium-high heat. Add onions and saute until soft - about 5 minutes. Add chili powder, cumin and oregano, reduce heat to a medium-low & cook, stirring until spices are fragrant; 1-2 minutes.
• Stir in chicken, tomatoes and broth; bring to a simmer. Reduce the heat to low and simmer uncovered, stirring occasionally to blend the flavours, for about 30-40 minutes.
• Stir in the beans, garlic and chocolate, simmer to blend flavours for about 5 minutes. Sprinkle the cornmeal over the chili, stir in and simmer for a further 2-3 minutes or until it has thickened up.
• Turn off the heat, cover and let stand for about 5 minutes.
• Ladle into bowls and serve immediately with your choice of accompaniments.

WHITE CHOCOLATE CHICKEN MOLE WITH POBLANO STRIPS

Steps:

• Blend water, 1/2 cup almonds, peanuts, serrano chiles, 1 poblano chile, onions and garlic in blender until smooth. Cut remaining poblano into strips.
• Cook chicken, in batches, in large nonstick skillet on medium heat 3 min. or until evenly browned, stirring occasionally. Return all chicken to skillet. Stir in poblano strips; cook and stir 1 min. Add sauce; simmer 15 min. on low heat, stirring constantly and adding chocolate for the last 3 min.
• Sprinkle with remaining almonds.

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.

SPICY CHOCOLATE MILK-SIMMERED CHICKEN

Steps:

• In a saucepan, combine the chocolate milk, chili powder, jalapeños, 2 teaspoons of the salt, and the chicken thighs. Bring the mixture to a boil over high heat, turn the heat to low, and simmer for 35 to 40 minutes, or until the chicken is very tender.
• While the chicken is cooking, add the oil to a large sauté pan over high heat. When the oil just starts to smoke, add the zucchini and the remaining 1⁄2 teaspoon salt, and sauté for 5 to 7 minutes, stirring occasionally, until the zucchini is caramelized and soft, though not so soft that it's turning to mush. Add the garlic and cook for another minute, until the garlic starts to caramelize a little. Serve

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 the shredded chicken. Heat through.
• Top with avocado, toasted sesame seeds, or chopped peanuts if desired.

CHICKEN WITH TOMATO CHOCOLATE SAUCE - MOLE STYLE

Steps:

• In a non-stick skillet heat coconut oil. Fry chicken breasts until nicely browned, about 2 minutes per side. Season with salt and pepper to taste.
• Add 1 teaspoon honey to the skillett, fry meat for 30 additional seconds per side.
• Remove from skillet.
• Saute minced garlic for 30-60 seconds.
• Deglaze skillett with 1/4 cup water, add tomato paste, harissa, ketchup and remaining water, add cinnamon and allspice.
• Stir in almond butter and chocolate, stir until smooth. Add more water, if too thick.
• Return chicken breasts into skillet, with any juices that may have gathered on the plate.
• Cover skillett and simmer on low heat for about 5 minutes or until chicken breasts are done.
• Serve with rice and salad.

CHICKEN WITH CHOCOLATE

Steps:

• Directions 1. Divide the chicken legs in half through the natural joint. Do this without splintering the bones. 2. Season with salt and pepper and dust with paprika. Add enough olive oil to coat and leave to infuse for at least 1 hr. 3. Heat a heavy based pan up and then carefully place in the pieces of chicken add the bay leaf and thyme and garlic. 4. Fry on both sides until golden and evenly colored. Remove from the pan with the herbs and garlic. 5. Add the sliced onions to the pan and sweat down until soft, add the cocoa powder and mix in. 6. Return the chicken pieces and herbs etc. and combine. 7. Sprinkle enough flour to absorb any fat residue and form a basic roux. 8. Stir in the wine and ensure there are no lumps and the sauce is just thickened. 9. Adjust the acidity of the wine with a little sugar. 10. Crumble in the chicken stock cube. 11. Bring to the simmer and remove any impurities that rise to the surface. 12. Place the lid on and cook in the oven for approximately 45-60 minutes.

CHICKEN WITH TOMATO CHOCOLATE SAUCE - MOLE STYLE

Steps:

• In a non-stick skillet heat coconut oil. Fry chicken breasts until nicely browned, about 2 minutes per side. Season with salt and pepper to taste.
• Add 1 teaspoon honey to the skillett, fry meat for 30 additional seconds per side.
• Remove from skillet.
• Saute minced garlic for 30-60 seconds.
• Deglaze skillett with 1/4 cup water, add tomato paste, harissa, ketchup and remaining water, add cinnamon and allspice.
• Stir in almond butter and chocolate, stir until smooth. Add more water, if too thick.
• Return chicken breasts into skillet, with any juices that may have gathered on the plate.
• Cover skillett and simmer on low heat for about 5 minutes or until chicken breasts are done.
• Serve with rice and salad.

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.

CHICKEN IN CHOCOLATE-AND-WINE SAUCE

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.

ANCHO CHOCOLATE BBQ CHICKEN

Steps:

• Heat grill to medium heat.
• Microwave chocolate in small microwaveable bowl on HIGH 1 min.; stir until melted. Stir in barbecue sauce and pepper powder.
• Grill chicken 1 hour 15 min. or until done (165ºF), turning occasionally and brushing with 1/3 cup of the barbecue sauce mixture for the last 15 min.
• Stir water into remaining barbecue sauce mixture. Serve with chicken.