Paul’s Venezuelan Chocolate Chile Chicken

Paul’s Venezuelan Chocolate Chile Chicken
Staff Writer
Paul’s Venezuelan Chocolate Chile Chicken

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.


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.


Calories per serving:

506 calories

Dietary restrictions:

High Fiber Dairy Free, Gluten Free, Wheat Free, Egg Free, Milk Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Pork Free, Alcohol Free, Kosher

Daily value:



  • Fat 30g 46%
  • Carbs 32g 11%
  • Saturated 10g 48%
  • Fiber 6g 22%
  • Trans 0g
  • Sugars 24g
  • Monounsaturated 12g
  • Polyunsaturated 5g
  • Protein 31g 62%
  • Cholesterol 154mg 51%
  • Sodium 215mg 9%
  • Calcium 86mg 9%
  • Magnesium 76mg 19%
  • Potassium 806mg 23%
  • Iron 3mg 16%
  • Zinc 3mg 21%
  • Phosphorus 333mg 48%
  • Vitamin A 59µg 7%
  • Vitamin C 58mg 97%
  • Thiamin (B1) 1mg 35%
  • Riboflavin (B2) 0mg 21%
  • Niacin (B3) 8mg 42%
  • Vitamin B6 1mg 43%
  • Folic Acid (B9) 49µg 12%
  • Vitamin B12 1µg 16%
  • Vitamin D 0µg 0%
  • Vitamin E 1mg 6%
  • Vitamin K 15µg 18%
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