Paul's Venezuelan Chocolate Chilli Chicken
By Adventures with Chocolate
Published on 03 July 2022
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.Time and servings
35 minsTotal time
4Servings
5 minsPrep time
30 minsCooking time
Ingredients
- 4 organic chicken drumsticks
- 1 tbsp of dark muscovado sugar
- 4 chicken thighs
- 4 banana shallots, finely chopped
- 2 garlic cloves, finely chopped
- 1 tbsp of light olive oil
- 3 oranges, squeezed and their zest
- 3 fresh red chillies, finely diced
- 2 tsp of dried mulato chillies, or any other mild chillies
- 1 tbsp of coriander seeds
- 400 g of tin of chopped tomatoes
- 150 g of venezuelan dark chocolate, broken into pieces
- 25 g of 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.