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Chicken and chilli chocolate stew

Name: Chicken and chilli chocolate stew
Yield: Serves 4
Cuisine: Mexican recipes
Ingredients: 1 tbsp olive oil; 15g butter; 4 free-range, skinless chicken breasts; 2 smoked thick-cut bacon or pancetta slices, cut into lardons; 2 celery sticks, finely chopped; 6 thick spring onions, sliced; 2 garlic cloves, crushed; 150ml red wine; 400ml chicken stock, hot; 400g can chopped tomatoes; 2 tbsp chilli chocolate sauce (from http://www.chillipepperpete.com/chillipepperpete); Handful fresh coriander, roughly chopped

Published: 30 Jun 08
Updated: 18 Mar 24

Chocolate is a popular ingredient in Mexican cooking. It adds a wonderful depth of flavour, as this chicken stew proves. Don’t save it just for the puds!

Easy
July 2008

Test kitchen approved

Serves 4
Takes 20 min to make and 25 min in the oven

Chocolate is a popular ingredient in Mexican cooking. It adds a wonderful depth of flavour, as this chicken stew proves. Don’t save it just for the puds!

Nutrition: per serving

Calories: 312kcals
Fat: 10.5g (3.4g saturated)
Protein: 43.7g
Carbohydrates: 6.1g (4.9g sugar)
Salt: 1.8g

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Ingredients

1 tbsp olive oil
15g butter
4 free-range, skinless chicken breasts
2 smoked thick-cut bacon or pancetta slices, cut into lardons
2 celery sticks, finely chopped
6 thick spring onions, sliced
2 garlic cloves, crushed
150ml red wine
400ml chicken stock, hot
400g can chopped tomatoes
2 tbsp chilli chocolate sauce (from chillipepperpete)
Handful fresh coriander, roughly chopped

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Method

Preheat the oven to 180°C/fan160°C/gas 4. Heat the oil and butter in a large flameproof casserole over a medium heat. Season the chicken, add to the casserole and cook for about 5 minutes, until golden. Remove and set aside.
Add the bacon, celery and onions to the casserole and cook for 5 minutes. Add the garlic and cook for 30 seconds.
Pour in the wine and bubble over a rapid heat for 2 minutes. Pour in the stock, tomatoes and the chilli chocolate sauce.

Return the chicken to the casserole, then cover and cook in the oven for 25 minutes. Put the casserole back on the hob over a medium heat and cook, uncovered, for 5 minutes, until the sauce is thickened. Season and sprinkle with the coriander. Serve with steamed rice and a green leaf and avocado salad.

Recipe from July 2008 Issue

Nutrition

Nutrition: per serving

Calories: 312kcals
Fat: 10.5g (3.4g saturated)
Protein: 43.7g
Carbohydrates: 6.1g (4.9g sugar)
Salt: 1.8g

delicious. tips

Chilli-obsessed Pete Seymour receives orders from all over the world, especially for the world’s hottest chilli, the Naga-bih Jolokia. Visit chillipepperpete.com.