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Recipe

Venezuelan Chocolate Chile Chicken

Anders Schønnemann

Servings: 4

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

  • 4 banana shallots, finely chopped
  • 2 garlic cloves, finely chopped
  • 1 Tbs. light olive oil
  • 4 organic chicken thighs
  • 4 organic chicken drumsticks
  • Juice and zest of 3 oranges 
  • 3 fresh red chiles, finely diced
  • 2 tsp. dried mulato chiles (or any other mild chiles)
  • 1 Tbs. coriander seeds
  • 400 grams canned chopped tomatoes
  • 1 Tbs. dark muscovado sugar
  • 150 grams Venezuelan dark chocolate, broken into pieces
  • Bunch of coriander leaves (about 25 g)

Preparation

  • Heat the oven to 400°F.
  • 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 chiles, coriander seeds, tomatoes and sugar and simmer for 5 minutes. Pop on the lid and cook in the oven for 20 minutes.
  • Remove from 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.

Reviews

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Reviews

  • Ranga14 | 08/22/2015

    My wife was looking for something different to cook for her girlie dinner party, unfortunately my friends and myself were the Guinea Pigs! This should never be attempted again, there is a lot to be said for take-aways. Needless to say she has decided to do roast chicken and potatoes for her friends (good call)!

  • mollyhc | 10/07/2013

    I made this dish and thought it was fantastic! The flavors were perfect to me, not too sweet or too orangey as other reviewers have said. I couldn't find Venezuelan chocolate, but I used an 82% dark chocolate and it seemed to work perfectly. I used less than the recipe called for because of what some of the reviews said, but I wish I'd just used the whole bar. This dish may not be for everyone, but if it sounds good to you, I highly recommend making it. My very picky boyfriend with Midwestern "meat and potatoes" taste liked it better than I expected him to, although I doubt he'd request it in the future. But if he didn't hate it, it must have pretty broad appeal!

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