Paul’s Venezuelan Chocolate Chile Chicken

Staff Writer
Paul’s Venezuelan Chocolate Chile Chicken

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.

8
Servings
456
Calories Per Serving
Deliver Ingredients

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.

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.

Nutritional Facts

Total Fat
26g
41%
Sugar
22g
N/A
Saturated Fat
9g
44%
Cholesterol
134mg
45%
Protein
27g
55%
Carbs
31g
10%
Vitamin A
52µg
6%
Vitamin B12
0.8µg
13.6%
Vitamin B6
0.8mg
40.7%
Vitamin C
61mg
100%
Vitamin D
0.1µg
N/A
Vitamin E
1mg
6%
Vitamin K
11µg
14%
Calcium
77mg
8%
Fiber
5g
21%
Folate (food)
44µg
N/A
Folate equivalent (total)
44µg
11%
Iron
3mg
15%
Magnesium
73mg
18%
Monounsaturated
11g
N/A
Niacin (B3)
8mg
38%
Phosphorus
302mg
43%
Polyunsaturated
4g
N/A
Potassium
753mg
22%
Riboflavin (B2)
0.3mg
19.4%
Sodium
199mg
8%
Sugars, added
12g
N/A
Thiamin (B1)
0.5mg
33.2%
Zinc
3mg
19%

Around the Web