Savory chicken in chocolate chili sauce: A Mexican-inspired classic
Anyone who associates cocoa only with sweet desserts is missing out on one of the most exciting combinations in savory cuisine. Dark chocolate in a spicy sauce might sound unusual at first, but it creates an incredible taste experience. The bitter notes of the cocoa blend beautifully with the fiery heat of the chili.
- 1 onion
- 2 cloves of garlic (to taste)
- 1-2 chili peppers (red, to taste)
- 2-3 spring onions
- 1 lime
- 4 chicken fillets
- 100 ml of oil
- 250 g Rice
- 1 tsp tomato paste
- 1/4 tsp ground anise
- 1/2 tsp cinnamon
- 1/2 tsp paprika powder (smoked and/or hot)
- 1 can of crushed tomatoes
- 50 g ground almonds
- 40 g dark chocolate (70% cocoa solids)
- Salt and pepper (to taste)
- A little fresh coriander (for garnish)
- Peel and finely chop the onion and garlic cloves. Remove the seeds from the chili pepper (if you prefer it milder) and cut it into small pieces. Peel and thinly slice the spring onions. Squeeze the juice from the lime. Cut the chicken fillets into bite-sized pieces.
- Heat half the oil in a large frying pan. Fry the chicken fillet pieces until golden brown. Remove them from the pan and set aside.
- While you prepare the sauce, cook the rice according to the package instructions.
- Add the remaining oil to the pan and sauté the onions, garlic, and chili over medium heat until translucent. Stir in the tomato paste, add the anise, cinnamon, and paprika, and toast briefly.
- Pour in the strained tomatoes and stir in the ground almonds. Let the sauce simmer for about 10 minutes. Stir in the dark chocolate until melted. Season with salt, pepper, and lime juice.
- Return the chicken to the pan and let it simmer in the sauce over low heat for about 10-15 minutes.
- Serve the chicken in chocolate chili sauce with rice and garnish with fresh coriander and spring onions.
Here's how to prepare chicken in chocolate chili sauce
In Germany, we almost exclusively associate chocolate with cakes, pralines, or hot drinks on cold days. In Mexican culinary culture, it's a completely different story. There, cacao has been used as a natural ingredient in savory dishes for centuries. Our dish embraces this tradition and draws its inspiration from the deeply rooted history of Central American cuisine.
The basis is the idea of the world-famous Mole Poblano. This is a highly complex sauce made from chilies, chocolate, nuts, tomatoes, and a variety of spices. In Mexico, it is considered an absolute national dish and is served especially on holidays, at weddings, or on the Day of the Dead. The roots of this preparation method reach back to the Aztecs, who early on processed cacao beans with herbs and hot peppers into robust pastes.
Preparing an authentic mole usually requires an enormous amount of time and dedication. Some traditional recipes call for up to seventy-five different ingredients. Since every region, and often even every family, has its own secret recipe, there are countless variations. However, the basic process usually remains similarly elaborate. Different types of chilies are carefully roasted, finely ground, and then rubbed with nuts, dried fruits, and spices into a thick paste. This base is then simmered with broth for hours until a dark and thick sauce is formed. This is often too time-consuming for everyday life. That's why our version captures the core flavors of this classic dish but is much easier to prepare at home.
First, sear the chicken in a pan until nicely browned. For the sauce, gently sauté the onions, garlic, and chili until softened and translucent. Add the tomato paste and spices and sauté briefly. Then, deglaze with the strained tomatoes and stir in the ground almonds, which give the sauce its characteristic texture. Let the mixture simmer gently for a few minutes to allow the flavors to meld. Stir in the chocolate last. Season the finished sauce with a little lime juice, salt, and pepper before adding the seared chicken back in. After letting it sit for a short while, this flavorful dish is ready to serve.
You can find even more chicken recipes here: Tuscan creamed chicken, Mochiko chicken and apple chicken chili.
