«

»

Choco-Spice Chicken Stew

This is a rich and spicy chicken stew perfect for a cold winters days, and it doesn’t take long to cook. If you’ve never used chocolate in a stew or casserole you’ll be pleasantly surprised by the depth and warmth of the meal.

Choco-Spice Chicken Stew
Author:
Recipe type: Stew
Serves: 4
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 2 tablespoons extra-virgin olive oil
  • 115 g bacon, diced
  • 1.3 kg chicken, cut into 8 pieces (or use 8 assorted chicken pieces)
  • 1½ teaspoons salt
  • 1 medium brown onion, chopped
  • 2 medium carrots, peeled and chopped
  • 3 cloves garlic, peeled and smashed
  • 1 serrano chilli, stemmed and halved
  • 2 tablespoons tomato paste
  • ½ teaspoon allspice
  • 1 teaspoon smoked paprika
  • 1½ cups red wine
  • ½ cup chicken stock
  • 40 g baking chocolate, chopped
  • 2 tablespoons butter, room temperature
  • 2 teaspoons agave nectar
  • 1 cup frozen peas, thawed
Instructions
  1. Heat a Dutch oven over medium heat. Add the oil and bacon; cook until the bacon is browned and crisp (about 5 minutes). Use a slotted spoon to remove the bacon to a plate, .
  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 for 8 - 10 minutes until browned and the skin is crisp. Turn the pieces and brown on the reverse side for an additional 5 minutes. Remove the chicken to the plate with the bacon.
  3. Add the onions, carrots, garlic and chillies to the pan, and cook for 3 minutes, stirring often.
  4. Add the allspice and smoked paprika and cook a further 2 minutes.
  5. Add the tomato paste; cook, stirring constantly, until fragrant and deepened in colour (about 2 minutes more).
  6. Deglaze the pan with the red wine and simmer for 5 minutes to reduce slightly.
  7. Add the chicken stock and then whisk in the chopped chocolate.
  8. Settle 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.
  9. 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.

Comments and Feedback

Be the First to Comment!

Notify of
avatar
 
smilegrinwinkmrgreenneutraltwistedarrowshockunamusedcooleviloopsrazzrollcryeeklolmadsadexclamationquestionideahmmbegwhewchucklesillyenvyshutmouthapplausewhat-is-thatwell-donewant-a-tasteparty-animal
wpDiscuz
Hi There - We notice that you have an ad-blocker
Plenty of visitors do. All we ask is that you please consider sharing us or commenting on the post as a nice gesture.
Thank you for visiting The Taste of Aussie
Your Information will never be shared with any third party.
OR
General Profile
User Information
John Doe
Professor of Botanics
Born and raised in Dublin, Ireland, John is a superior specialist in growing palms and exotic plants.
Social rating:
OR
ARE YOU READY? GET IT NOW!
Vel eros amet amet mauris a habitasse scel erisque? Vel urna dis et, placerat phasellus, diam in! Placerat nec facilisis, tortor tristique. Arcu placerat sagittis, velit lorem scelerisque egestas placerat.
Subscribe Now
Join our weekly newsletter for more great recipes
OR
Just before you go
Please consider sharing us or commenting
on the post as a nice gesture.
Thank you for visiting The Taste of Aussie
Just before you go - please share us with your friends and followers.
Thank you for visiting
The Taste of Aussie
Subscribe Now
Join our free weekly newsletter to get the best recipes and cooking information.
TrophyWin a copy of "From The Source - Mexico"
Your Entries
0
Total Entries
7
Days Left
15
Mexico's best local cooks - from street food stalls, family-run haciendas and haute-cuisine restaurants - reveal their culinary passions, along with such classic regional recipes as marinated pork tacos, hot lime soup and Oaxacan hot chocolate

Enter the sweepstake to win a copy of this fantastic cookbook.
remaining