Central Market's Chicken in Chocolate Adobo Sauce
You read that right: this recipe pairs chicken with chocolate! You'll love this recipe for a creative twist on Chicken in Adobo Sauce, or maybe a special dinner for two!
Ingredients
Sauce
- 4 dried ancho chiles
- 4 dried guajillo chiles
- Hot water
- 2 tablespoons white onions diced
- 1 tablespoon garlic -- minced
- 1 pinch ground cloves
- 1/8 teaspoon ground allspice
- 1/4 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon dried thyme leaves
- 1/2 teaspoon Dried Oregano leaves
- 1 1/2 teaspoon Dark Brown Sugar
- 1/4 cup apple cider vinegar
Chicken
- 2 pounds chicken thighs boneless and skinless
- Salt and pepper
- 1 tablespoon olive oil
- 4 tablespoons white onion diced
- 2 tablespoons garlic -- minced
- 1 1/4 cups Chicken Broth
- 3/4 cup heavy cream
- 1 ounce bittersweet chocolate chopped
Instructions
For adobo sauce
- Toast ancho and guajillo chiles in large skillet over medium heat, turning frequently, until pliable. Do not char. Remove stems and seeds.
- Cover chiles with very hot water in heatproof bowl; soak 20 minutes until soft and plump. Remove chiles and reserve soaking liquid.
- Puree chiles in blender with onion, garlic, dry spices, and vinegar until smooth.
- Add reserved chile liquid, if needed, to make a thick, smooth paste.
To prepare chicken
- Season pieces with salt and pepper.
- Heat a 10- or 12-inch skillet over medium-high heat. Add olive oil. Brown chicken thighs 3 to 5 minutes per side. Remove thighs from skillet.
- Sauté remaining onion and garlic over medium heat until soft.
- Stir in chicken broth to deglaze pan. Stir ½ cup adobo sauce into broth. Increase amount of adobo for a thicker, more intensely flavored sauce.
- Add cream. Stir and heat sauce until thick enough to coat the back of spoon. Stir in chocolate until melted.
- Return chicken thighs to skillet. Reduce heat to low. Simmer, covered, 20 to 30 minutes.
Notes
This recipe is provided courtesy of Central Market.
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