Best 3 Spiced Chicken With Chocolate Pasilla Sauce Recipes
**Tantalize your taste buds with a culinary journey to Mexico, where flavors dance and spices ignite the senses. Discover the delectable Spiced Chicken with Chocolate Pasilla Sauce, a harmonious blend of sweet, savory, and smoky notes. This dish showcases succulent chicken marinated in a tantalizing blend of spices, then roasted to perfection and smothered in a rich and complex sauce made from pasilla chiles, roasted tomatoes, and a hint of chocolate. The symphony of flavors continues with Mexican Rice, a fluffy and flavorful side dish infused with aromatic spices and vegetables. Accompany your meal with a refreshing Cucumber Salad, a vibrant combination of crisp cucumbers, tangy red onions, and a zesty dressing. And for a sweet ending, indulge in the delightful Chocolate Flan, a creamy and decadent dessert that perfectly complements the savory elements of the main course. Embark on this culinary adventure and experience the vibrant flavors of Mexican cuisine.**
**Recipes Included:**
* **Spiced Chicken with Chocolate Pasilla Sauce:**
* Marinated chicken roasted to perfection
* Rich and complex sauce made from pasilla chiles, roasted tomatoes, and chocolate
* A harmonious blend of sweet, savory, and smoky flavors
* **Mexican Rice:**
* Fluffy and flavorful rice infused with aromatic spices and vegetables
* A perfect accompaniment to the Spiced Chicken with Chocolate Pasilla Sauce
* **Cucumber Salad:**
* Crisp cucumbers, tangy red onions, and a zesty dressing
* A refreshing and light side dish that complements the richness of the main course
* **Chocolate Flan:**
* Creamy and decadent chocolate dessert
* The perfect ending to a flavorful Mexican meal
SPICY CHOCOLATE CHICKEN
Provided by Giada De Laurentiis
Categories main-dish
Time 1h40m
Yield 2 to 4 servings
Number Of Ingredients 17
Steps:
- 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.
PERUVIAN ROASTED CHICKEN WITH SPICY CILANTRO SAUCE
Burnished-skinned, deeply flavored and more than just a little spicy, it's no wonder that Peruvian chicken has become something of an obsession here in the United States. There are dozens of way to make this dish, but most recipes call for two different kinds of Peruvian chile pastes - aji amarilla and aji panca - to add the necessary complexity and heat. You can find them at South American markets and online. But in a pinch, you can substitute a red chile paste (like sriracha or sambal) for the aji amarillo, and ground pasilla chile powder for the aji panca. The flavors won't be traditional, but the chicken will still be tasty - especially when slathered with the irresistibly creamy, spicy cilantro sauce that goes alongside.
Provided by Melissa Clark
Categories dinner, easy, weekday, poultry, main course
Time 50m
Yield 4 servings
Number Of Ingredients 24
Steps:
- For the marinade: In a large bowl, whisk together garlic, soy sauce, aji amarillo paste, lime juice, aji panca paste, mustard, cumin, pepper and salt.
- Add chicken halves, turning to coat them all over with marinade. Cover and refrigerate at least 2 hours and up to 12 hours.
- Heat the oven to 450 degrees. Remove chicken from marinade and pat dry with paper towels. Arrange skin-side up on a rimmed baking sheet and drizzle with oil.
- Roast until skin is golden and chicken is cooked through, 35 to 45 minutes (if using chicken parts, remove the breasts after 25 to 35 minutes). Remove from oven and let sit, loosely covered with foil, for 10 minutes before serving.
- While chicken is roasting, make the sauce. In a blender, blend cilantro, jalapeños, feta, garlic, lime juice, oregano, salt, mustard, aji amarillo paste, honey, and cumin until smooth. With the motor running, slowly drizzle in oil until mixture is emulsified. Taste and adjust the seasonings with salt or lime juice or both.
- Carve the chicken and serve with the sauce and lime wedges on the side.
BAKED SPICED CHICKEN
Mildly spiced and slightly sweet chicken that comes out moist and tasty.
Provided by Denise D
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 1h
Yield 4
Number Of Ingredients 8
Steps:
- Preheat an oven to 400 degrees F (200 degrees C). Combine the paprika, parsley, sugar, mustard, salt, and pepper in a small bowl; set aside.
- Place the chicken pieces in a 9x13 inch baking dish, and coat with the vegetable oil; arrange skin-side up. Sprinkle evenly with the spice mixture.
- Bake the chicken in the preheated oven until no longer pink at the bone and the juices run clear, about 45 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Nutrition Facts : Calories 602.7 calories, Carbohydrate 4 g, Cholesterol 238.9 mg, Fat 37 g, Fiber 0.9 g, Protein 60.4 g, SaturatedFat 9.4 g, Sodium 1342.2 mg, Sugar 2.4 g
Tips:
- Mise en place: Before you start cooking, make sure you have all of your ingredients and equipment ready. This will help you stay organized and avoid scrambling.
- Use fresh ingredients: Fresh ingredients will give your dish the best flavor. If possible, try to use organic or local ingredients.
- Don't be afraid to experiment: The recipes in this article are just a starting point. Feel free to adapt them to your own taste preferences. For example, you could add more or less spice, or you could substitute different vegetables.
- Have fun! Cooking should be enjoyable. So relax, put on some music, and let your creativity flow.
Conclusion:
The recipes in this article are a great way to add some variety to your weeknight dinner routine. They're easy to make, and they're packed with flavor. So next time you're looking for something new to cook, give one of these recipes a try. You won't be disappointed.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
