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Paul's Venezuelan Chocolate Chilli Chicken

Paul's Venezuelan Chocolate Chilli Chicken

Brought to you by: Adventures with Chocolate
    4 serving
1.0 2 ratings Review this recipe

Prep time:

Cook time:

Serves: 4

There are very many versions of chocolate chilli 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 flavour.
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Ingredients

  • 4 banana shallots, finely chopped
  • 2 garlic cloves, finely chopped
  • 1 tbsp light olive oil
  • 4 chicken thighs
  • 4 organic chicken drumsticks
  • 3 oranges, squeezed and their zest
  • 3 fresh red chillies, finely diced
  • 2 tsp dried mulato chillies, or any other mild chillies
  • 1 tbsp coriander seeds
  • 400g tin of chopped tomatoes
  • 1 tbsp dark muscovado sugar
  • 150g venezuelan dark chocolate, broken into pieces
  • 25g coriander leaves, or one bunch

Method

Step 1

Preheat the oven to 200°C / 400°F / gas mark 6.

Step 2

In a casserole dish, sauté the shallots and the garlic in the olive oil, then add the chicken pieces and brown on all sides. Add the orange juice and zest, fresh and dried chillies, coriander seeds, tomatoes and sugar and simmer for 5 minutes. Pop on the lid and cook in the oven for 20 minutes.

Step 3

Remove from the oven, lift out the chicken and stir the chocolate into the remaining sauce. Serve with the sauce smothered over the chicken with generous amounts of chopped or torn coriander leaves.

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