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CHOCOLATE CHICKEN
  • 2 lbs. chicken, cut up -- (2 to 2 1/2)
  • 3 Tbsp. vegetable oil
  • 2 cups chicken stock
  • 1/2 cup unsweetened cocoa
  • 1 Tbsp. vegetable oil -- (1 to 2)
  • 1/4 tsp. cloves
  • 1/2 tsp. cinnamon
  • 3/4 tsp. anise seed
  • 1/2 cup almonds, chopped
  • 1/2 cup peanuts, chopped
  • 1 Tbsp. sugar
  • 1 tsp salt
  • 3 tomatoes, chopped
  • 2 medium onions, chopped
  • 1/2 tsp. fresh pepper
  • 2 tsp. hot crushed red peppers
  • 1/8 tsp. cayenne (or to taste)
  • Sesame seeds
    1. Brown chicken in a medium skillet in hot oil. Remove to a large (13x9x2) cake pan or baking dish. Pour oil from skillet and add the stock. Simmer 5 minutes. Mix cocoa with vegetable oil to form a paste. Add cloves, cinnamon, anise seed, and blend. Stir spice mixture into simmering stock and simmer 5 minutes more, stirring occasionally.

    2. Pour mixture over the chicken parts. Cover and bake in preheated 350-degree oven until chicken is tender (around 1 to 1 1/2 hours). Serve sprinkled with sesame seeds!

     
     

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