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.
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.
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 BREASTS WITH BRANDIED CHERRY-CHOCOLATE SAUCE
This sounds so wonderful. A great dish for an elegant dinner party or reduce the recipe for a romantic dinner for 2. Fortunately for us chocolate lovers, research indicates that chocolate has health properties and the substances found in chocolate may help prevent blood clots and coronary plaque. Chocolate also seems to increase HDL (good) cholesterol levels and contains small amounts of magnesium, potassium, protein, phosphorus, calcium and iron. The recipe is found in the February 2006 issues of Delicious Living. If you are not carb conscious, the chicken can be served on top of couscous or rice.
Provided by PaulaG
Categories Chicken Breast
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 11
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.
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
CHICKEN CHILLI CON CARNE
Not too keen on red meat? Try our chicken version of chilli con carne, with all the richness of the classic dish. It's the perfect sofa supper on cold nights
Provided by Esther Clark
Time 1h15m
Number Of Ingredients 19
Steps:
- Heat the oil in a casserole dish over a medium heat, and fry the onion and peppers for 10-12 mins, or until softened. Add the garlic, coriander stalks, ground coriander, cumin and chipotle paste, and fry for 2 mins more. Tip in the tomatoes, tomato pureé and stock, then add the cinnamon stick. Nestle the chicken thighs into the mixture, then reduce the heat to low and simmer, covered, for 45 mins or until the chicken is tender. Remove the chicken from the casserole and transfer to a chopping board, then shred the meat off the bone using two forks.
- Return the shredded chicken to the pan, then tip in the black beans along with the liquid from the can, the drained kidney beans, vinegar and chocolate. Stir well to combine all of the ingredients and melt the chocolate, then turn the heat up to medium and simmer, uncovered, for 10-15 mins, or until the mixture has thickened slightly.
- Remove the cinnamon stick, season to taste and stir though most, or all of the coriander leaves (you can reserve a few leaves to scatter over at the end, if you like). Serve the chilli with rice or tortilla chips, topped with guacamole and soured cream, if using, and scatter over any remaining coriander.
Nutrition Facts : Calories 346 calories, Fat 16 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 8 grams sugar, Fiber 10 grams fiber, Protein 23 grams protein, Sodium 0.5 milligram of sodium
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