This recipe uses a unique combination of baking chocolate, a serrano chile, pimenton, bacon and a whole chicken for out-of-this-world flavour.
Directions for: Spicy Chocolate Chicken
Ingredients
2 Tbsp extra-virgin olive oil
4 oz bacon, diced
1 (3-lb) chicken, cut into 8 pieces
1 tsp salt
1 onion, chopped
2 carrots, peeled and chopped
3 cloves garlic, peeled and smashed
1 serrano chile, stemmed and halved
2 Tbsp tomato paste
tsp allspice
1 tsp pimenton (smoked paprika)
1 cups red wine
cup low-sodium chicken broth
1 oz baking chocolate, chopped
2 Tbsp butter, room temperature
2 tsp agave nectar
1 cup frozen peas, thawed
Directions
1. 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.
2. 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.
3. 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.
4. 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.
See more: Chocolate, Chicken, Hot and Spicy, Valentine's Day, Main, Pork