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5 spicy chocolate dishes | Recipe: Venezuelan Chocolate Chicken
5 spicy chocolate dishes
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Photo:
Enrique Gili
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Venezuelan Chocolate Chicken
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
Yield: Serves 4
Venezuelan Chocolate Chicken
Ingredients
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 2 shallots, chopped fine
- 3 pounds chicken, thighs and legs
- 3 Valencia oranges, zest and juice
- 3 jalapeno chilies, chopped and seeded
- 2 dried ancho chilies, shredded and seeded
- 1 tablespoon coriander seeds
- 15 ounces diced canned tomatoes
- 1 tablespoon brown sugar
- 3 ounces 70% cacao dark chocolate, broken into pieces
- 4 sprigs cilantro, roughly chopped
Cooking directions
- 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.
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