Paul’s Venezuelan Chocolate Chile Chicken Recipe

Nov 30, 2011 @ 12:33 PM
Posted by Paul Young, Special Contributor

Nutrition

Cal/Serving: 502
Daily Value: 25%
Servings: 8

High-Fiber
Dairy-Free, Gluten-Free, Wheat-Free

Fat	30g	46%
Saturated	10g	48%
Trans	0g	0%
Carbs	31g	10%
Fiber	5g	21%
Sugars	21g	0%
Protein	30g	61%
Cholesterol	154mg	51%
Sodium	225mg	9%
Calcium	80mg	8%
Magnesium	80mg	20%
Potassium	849mg	24%
Iron	3mg	18%
Zinc	3mg	21%
Vitamin A	1190IU	24%
Vitamin C	35mg	58%
Thiamin (B1)	0mg	15%
Riboflavin (B2)	0mg	24%
Niacin (B3)	9mg	43%
Vitamin B6	1mg	46%
Folic Acid (B9)	43µg	11%
Vitamin B12	1µg	16%
Vitamin D	0µg	0%
Vitamin E	1mg	5%
Vitamin K	10µg	12%
Fatty acids, total monounsaturated	12g	0%
Fatty acids, total polyunsaturated	5g	0%

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There are very many versions of chocolate chile chicken, but I chose to include this one as it’s fantastically quick and easy to make. I can’t promise it’s authentic, but it does have the wow factor, and the Venezuelan chocolate adds a deep rich glossy finish and flavor.

INGREDIENTS

1 tablespoon olive oil
4 chicken thighs, preferably organic
4 chicken drumsticks, preferably organic
4 large shallots, chopped finely
2 cloves garlic, chopped finely
Juice and zest of 3 oranges
One 14 ½-ounce can tomatoes, chopped
3 fresh red chiles, seeded and minced
2 teaspoons dried pure ground ancho chile (or any other dried mild chiles, ground in a spice grinder)
1 tablespoon coriander seeds
1 tablespoon dark muscovado sugar
5 1/2 ounces Venezuelan dark chocolate, chopped
1/3 cup cilantro leaves, torn coarsely

DIRECTIONS

Preheat the oven to 400 degrees.

Heat the olive oil in a casserole dish over medium-high heat and brown the chicken pieces in batches. Set aside on a plate. Add the shallots and garlic and stir until softened, about 1 minute. Pour in the orange juice and zest and stir up the browned bits in the casserole.

Add the tomatoes with their juices, fresh and dried chiles, coriander seeds, and sugar. Bring to a boil, then simmer for 5 minutes. Cover with a lid and place in the oven. Bake for 20 minutes.

Remove from the oven, lift out the chicken, and stir the chocolate into the remaining sauce. Return the chicken to the casserole, sprinkle with the cilantro, and serve with the sauce smothered over the chicken.