Chicken and chilli chocolate stew
- July 2008
- 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!
- 10.5g (3.4g saturated)
- 6.1g (4.9g sugar)
- 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
- 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.
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.
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