Venezuelan Chocolate Chile Chicken
by Paul A. Young
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.
Serves 4
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)
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.
photo: Anders Schønnemann
October 26, 2011
