Mexican Chilli Chicken with Chocolate
This recipe is a bit of a fusion of a few things but most importantly it's absolutely delicious! Kind of like chilli con carne with a hint of Mexican mole except with red wine and bacon... Just trust me on this one - it's to die for!
There's something irresistible about the combination of bacon, chicken and onions all slow cooked together until meltingly tender. That combined with the perfect amount of spice, herbs, richness from the wine, vibrancy from the lemon and the secret stir in of dark chocolate. This is an assault on the tastebuds in all the right ways!
Mexican Chilli Chicken with Chocolate
Serves 4
100g streaky bacon
2 medium onions
2 tbsp oil
1 bay leaf
4 large skinless, boneless chicken thighs
1 lemon
1 tsp dried oregano
1 tsp ground cumin
1 tsp cayenne pepper
1 tsp plain flour
1 tbsp tomato puree
400ml chicken stock
200ml red wine
25g dark chocolate (85% cocoa solids)
400g can haricot beans, drained and rinsed
rice, cooked to packet instructions
soured cream
Chop the bacon into small pieces. Peel and finely chop the onions. Heat the oil in a large heavy-based pan and add the bacon, onion and a good pinch of salt. Cook over a medium-high heat, stirring often, for 15 minutes.
Cut the chicken into skinny ribbons and then into 5mm cubes. Zest the lemon. Scoop the contents of the pan into a sieve, draining the oil and the juices back into the pan. Add the chicken and quickly brown over a high heat. Add the oregano, cumin, cayenne and flour whilst stirring briskly. Add the lemon zest and all of the juice, tomato puree, stock and wine. Return the drained onion and bacon to the pan, stir in the chocolate and simmer gently, partially covered, giving the odd stir, for 20 minutes.
Taste and adjust the seasoning. Stir in the drained beans. Reheat now, later or tomorrow and serve with rice and topped with soured cream, if you like.
There's something irresistible about the combination of bacon, chicken and onions all slow cooked together until meltingly tender. That combined with the perfect amount of spice, herbs, richness from the wine, vibrancy from the lemon and the secret stir in of dark chocolate. This is an assault on the tastebuds in all the right ways!
Mexican Chilli Chicken with Chocolate
100g streaky bacon
2 medium onions
2 tbsp oil
1 bay leaf
4 large skinless, boneless chicken thighs
1 lemon
1 tsp dried oregano
1 tsp ground cumin
1 tsp cayenne pepper
1 tsp plain flour
1 tbsp tomato puree
400ml chicken stock
200ml red wine
25g dark chocolate (85% cocoa solids)
400g can haricot beans, drained and rinsed
rice, cooked to packet instructions
soured cream
Chop the bacon into small pieces. Peel and finely chop the onions. Heat the oil in a large heavy-based pan and add the bacon, onion and a good pinch of salt. Cook over a medium-high heat, stirring often, for 15 minutes.
Cut the chicken into skinny ribbons and then into 5mm cubes. Zest the lemon. Scoop the contents of the pan into a sieve, draining the oil and the juices back into the pan. Add the chicken and quickly brown over a high heat. Add the oregano, cumin, cayenne and flour whilst stirring briskly. Add the lemon zest and all of the juice, tomato puree, stock and wine. Return the drained onion and bacon to the pan, stir in the chocolate and simmer gently, partially covered, giving the odd stir, for 20 minutes.
Taste and adjust the seasoning. Stir in the drained beans. Reheat now, later or tomorrow and serve with rice and topped with soured cream, if you like.
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