Recipe: Spicy Chocolate Chicken
Description: Get Spicy Chocolate Chicken Recipe from Food Network
Ingredients: [{"text": "2 tablespoons extra-virgin olive oil"}, {"text": "4 ounces bacon, diced"}, {"text": "One 3-pound chicken, cut into 8 pieces"}, {"text": "1 1/2 teaspoons salt"}, {"text": "1 onion, chopped"}, {"text": "2 carrots, peeled and chopped"}, {"text": "3 cloves garlic, peeled and smashed"}, {"text": "1 serrano chile, stemmed and halved"}, {"text": "2 tablespoons tomato paste"}, {"text": "1/2 teaspoon allspice"}, {"text": "1 teaspoon pimenton (smoked paprika)"}, {"text": "1 1/2 cups red wine"}, {"text": "1/2 cup low-sodium chicken broth"}, {"text": "1 1/2 ounces baking chocolate, chopped"}, {"text": "2 tablespoons butter, room temperature"}, {"text": "2 teaspoons agave nectar"}, {"text": "1 cup frozen peas, thawed"}]
Instructions: Heat a braiser or Dutch oven over medium heat. Add the oil and bacon; cook until the bacon is golden brown and crispy, about 5 minutes. Remove the bacon to a plate, using a slotted spoon.
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 until golden brown and crispy, 8 to 10 minutes. Flip and brown on the reverse side, an additional 5 minutes. Remove the chicken to the plate with the bacon.
Add the onions, carrots, garlic and chiles to the pan, and cook an additional 3 minutes, stirring often. Add the allspice and pimenton; cook another 2 minutes. Add the tomato paste; cook, stirring constantly, until fragrant and deepened in color, 2 minutes more. Deglaze the pan with the red wine and simmer for 5 minutes to reduce slightly. Add the chicken broth and then whisk in the chopped chocolate. Nestle 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.
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.
