Spicy Chocolate Chicken

Spicy Chocolate Chicken takes roughly 1 hour and 40 minutes from beginning to end. For $4.72 per serving, this recipe covers 40% of your daily requirements of vitamins and minerals. This recipe serves 4. One serving contains 1177 calories, 72g of protein, and 81g of fat. It is a good option if you're following a gluten free and ketogenic diet. A mixture of butter, pimenton de la vera, serrano chile, and a handful of other ingredients are all it takes to make this recipe so delicious. It is brought to you by Foodnetwork. 409 people were impressed by this recipe. It works well as a beverage. Overall, this recipe earns an excellent spoonacular score of 91%. Devil’s Chocolate Cupcakes with Spicy Mexican Chocolate Frosting, Spicy Peanut Chicken Grilled Cheese Sandwich (aka The Chicken Satay Melt), and Spicy Chocolate Cookies are very similar to this recipe.

Servings: 4

Preparation duration: 65 minutes

Cooking duration: 35 minutes

 

Ingredients:

2 teaspoons agave nectar

1/2 teaspoon allspice

4 ounces bacon, diced

1 1/2 ounces baking chocolate, chopped

2 tablespoons butter, room temperature

2 carrots, peeled and chopped

1 3-pound chicken, cut into 8 pieces

3 cloves garlic, peeled and smashed

1/2 cup low-sodium chicken broth

2 tablespoons extra-virgin olive oil

1 onion, chopped

1 cup frozen peas, thawed

1 teaspoon pimenton (smoked paprika)

1 1/2 cups red wine

1 1/2 teaspoons salt

1 serrano chile, stemmed and halved

2 tablespoons tomato paste

Equipment:

dutch oven

slotted spoon

paper towels

frying pan

whisk

Cooking instruction summary:

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.

 

Step by step:


1. Heat a braiser or Dutch oven over medium heat.

2. Add the oil and bacon; cook until the bacon is golden brown and crispy, about 5 minutes.

3. Remove the bacon to a plate, using a slotted spoon.

4. Turn the heat up to medium-high. Pat the chicken pieces dry with paper towels, and sprinkle all over with the salt.

5. 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.

6. Remove the chicken to the plate with the bacon.

7. Add the onions, carrots, garlic and chiles to the pan, and cook an additional 3 minutes, stirring often.

8. Add the allspice and pimenton; cook another 2 minutes.

9. 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.

10. 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.

11. 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.


Nutrition Information:

Quickview
796k Calories
39g Protein
54g Total Fat
23g Carbs
19% Health Score
Limit These
Calories
796k
40%

Fat
54g
84%

  Saturated Fat
18g
118%

Carbohydrates
23g
8%

  Sugar
9g
11%

Cholesterol
156mg
52%

Sodium
1335mg
58%

Alcohol
9g
53%

Caffeine
8mg
3%

Get Enough Of These
Protein
39g
78%

Vitamin A
6074IU
122%

Vitamin B3
14mg
72%

Selenium
32µg
46%

Manganese
0.91mg
45%

Vitamin B6
0.9mg
45%

Phosphorus
424mg
42%

Copper
0.59mg
30%

Vitamin C
24mg
29%

Zinc
4mg
29%

Iron
5mg
28%

Potassium
928mg
27%

Magnesium
105mg
26%

Vitamin B1
0.34mg
23%

Fiber
5g
22%

Vitamin K
23µg
22%

Vitamin B2
0.36mg
21%

Vitamin B5
1mg
19%

Vitamin E
2mg
17%

Folate
50µg
13%

Vitamin B12
0.69µg
11%

Calcium
76mg
8%

Vitamin D
0.55µg
4%

covered percent of daily need
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Food Trivia

The Arabs invented caramel.

Food Joke

Four surgeons were taking a coffee break and were discussing their work. The first said, "I think accountants are the easiest to operate on. You open them up and everything inside is numbered." The second said, "I think librarians are the easiest to operate on. You open them up and everything inside is in alphabetical order." The third said, "I like to operate on electricians. You open them up and everything inside is color-coded." The fourth one said, "I like to operate on lawyers. They're heartless spineless, gutless, and their heads and their ass are interchangeable."

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