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.

Ingredients

  • 1  tablespoon  olive oil
  • chicken thighs, preferably organic
  • chicken drumsticks, preferably organic
  • large shallots, chopped finely
  • cloves garlic, chopped finely
  • Juice and zest of 3 oranges
  • One 14 ½-ounce can tomatoes, chopped
  • 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.

Nutritional Facts

Total Fat
8g
11%
Sugar
10g
11%
Saturated Fat
4g
17%
Cholesterol
1mg
0%
Carbohydrate, by difference
15g
12%
Protein
2g
4%
Vitamin A, RAE
28µg
4%
Vitamin C, total ascorbic acid
2mg
3%
Vitamin K (phylloquinone)
27µg
30%
Calcium, Ca
13mg
1%
Choline, total
1mg
0%
Fiber, total dietary
2g
8%
Folate, total
6µg
2%
Iron, Fe
1mg
6%
Magnesium, Mg
7mg
2%
Phosphorus, P
8mg
1%
Sodium, Na
7mg
0%
Water
9g
0%

Chocolate Shopping Tip

There are so many varieties of chocolate on the shelves today it can be overwhelming to pick one – as a general rule of thumb, the fewer the ingredients, the better the chocolate.

Chocolate Cooking Tip

When melting chocolate, use a double boiler and stir occasionally to avoid scorching chocolate at the bottom of the bowl.

Chocolate Wine Pairing

Sweet chenin blanc, muscat, or amontillado sherry with nut-based desserts; sauternes or sweet German wines with pound cake, cheesecake, and other mildly sweet desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines with sweeter desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines, port, madeira, late-harvest zinfandel, or cabernet sauvignon or cabernet franc with chocolate desserts.