Best Spicy Chocolate Chicken Recipes

Spicy Chocolate Milk-Simmered Chicken image

Number Of Ingredients 7

1 cup chocolate milk
2 tablespoons chili powder
2 jalapeños, stemmed and split lengthwise
2 1/2 teaspoons kosher salt
4 chicken breasts
2 teaspoons olive oil
2 cloves garlic, minced

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

Spicy Chocolate Chicken image

Provided by Giada De Laurentiis

Categories main-dish

Time 1h40m

Yield 2 to 4 servings

Number Of Ingredients 17

2 tablespoons extra-virgin olive oil
4 ounces bacon, diced
One 3-pound chicken, cut into 8 pieces
1 1/2 teaspoons salt
1 onion, chopped
2 carrots, peeled and chopped
3 cloves garlic, peeled and smashed
1 serrano chile, stemmed and halved
2 tablespoons tomato paste
1/2 teaspoon allspice
1 teaspoon pimenton (smoked paprika)
1 1/2 cups red wine
1/2 cup low-sodium chicken broth
1 1/2 ounces baking chocolate, chopped
2 tablespoons butter, room temperature
2 teaspoons agave nectar
1 cup frozen peas, thawed

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.