Chocolate isn't just about dessert, as it adds complexity and depth to savory sauces. Adapted from Adventures in Chocolate by Paul Young.
Prep time:30 minutes
Total time:1 hour
Venezuelan Chocolate Chicken
2 tablespoonsvegetable oil
2 clovesgarlic, minced
2shallots, chopped fine
3 poundschicken, thighs and legs
3Valencia oranges, zest and juice
3jalapeno chilies, chopped and seeded
2dried ancho chilies, shredded and seeded
1 tablespooncoriander seeds
15 ouncesdiced canned tomatoes
1 tablespoonbrown sugar
3 ounces70% cacao dark chocolate, broken into pieces
4 sprigscilantro, roughly chopped
Preheat oven to 400 degrees Fahrenheit.
Heat oil in heavy-bottomed skillet over medium-high heat, about 1 minute. Cook garlic and shallots until tender, 3 to 4 minutes. Brown chicken on each side, about 10 minutes. Add orange juice, zest, fresh and dried chilies, coriander seeds, tomatoes and sugar. Bring to low boil, about 5 minutes. Cover and simmer 20 minutes.
Place skillet in oven and cook 20 minutes. Remove from oven and set chicken aside from skillet. Add chocolate pieces to skillet and stir until blended, about 2 minutes, at which point there will be a dark gravy-like sauce. Return chicken to skillet. Serve over rice and black beans with chicken smothered in sauce.