Chocolate Mayan Jungle Bird Recipes

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JUNGLE BIRD



Jungle Bird image

This tiki drink, believed to have been invented at the Kuala Lumpur Hilton in 1978, has recently lurched from obscurity to ubiquity. It is a favorite among mixologists, and a natural for home bartenders, because it contains only five ingredients: rum, Campari, pineapple and lime juices and simple syrup. The New York bartender Giuseppe Gonzalez tweaked the original, replacing dark Jamaica rum with the more intense blackstrap rum.

Provided by Robert Simonson

Categories     quick, cocktails

Yield 1 drink

Number Of Ingredients 6

1/2 ounce simple syrup (see note)
1 1/2 ounces blackstrap rum, preferably Cruzan
3/4 ounce Campari
1 1/2 ounces pineapple juice, fresh or a high-quality brand
1/2 ounce fresh lime juice
Pineapple wedge, for garnish

Steps:

  • In a mixing glass three-quarters filled with ice, pour 1/2 ounce of simple syrup, the rum, the Campari, the pineapple juice and the lime juice. Shake until chilled, about 30 seconds. Strain into a rocks glass over one large piece of ice. Top with pineapple wedge.

Nutrition Facts : @context http, Calories 211, UnsaturatedFat 0 grams, Carbohydrate 17 grams, Fat 0 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 0 grams, Sodium 10 milligrams, Sugar 15 grams

CHOCOLATE MAYAN JUNGLE BIRD



Chocolate Mayan Jungle Bird image

Chicken breasts, marinated in sweetened condensed milk and pan-fried, are served in a flavorful, chocolate and wine sauce.

Provided by MONIBALONI

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Pan-Fried

Time 7h40m

Yield 4

Number Of Ingredients 20

1 (14 ounce) can sweetened condensed milk
3 tablespoons chicken bouillon granules
4 bone-in chicken breast halves
6 tablespoons vegetable oil
½ cup diced onion
½ cup diced carrot
¼ cup diced celery
2 fresh red chile peppers, halved and seeded
2 large cloves garlic, peeled
1 shallots, peeled and minced
1 sprig fresh rosemary
2 sprigs fresh thyme
2 bay leaves
5 juniper berries, crushed
10 whole peppercorns
3 whole cloves
1 (2 inch) cinnamon stick
2 ¼ cups Burgundy or other dry red wine
1 cup chicken stock
2 (1 ounce) squares semisweet chocolate, grated

Steps:

  • In a large bowl, mix together sweetened condensed milk, and 2 tablespoon chicken granules. Place chicken breasts in bowl, and turn to coat all sides of the chicken. Cover, and refrigerate for at least 5 to 6 hours; overnight is best.
  • Preheat oven to 425 degrees F (220 degrees C).
  • In a roasting pan, heat 4 tablespoons of the oil on the stove top over medium-high heat. Cook onion, carrot, celery, chile pepper, garlic, and shallot with rosemary, thyme, bay leaves, juniper berries, peppercorns, cloves and cinnamon stick in oil until vegetables are evenly browned. Stir in 1 cup wine, cover, and cook in the preheated oven for 25 minutes; gradually add remaining wine to the pan during this time. Stir in chicken stock, and continue cooking for 1 hour.
  • Strain contents of roasting pan into a saucepan. Cook over medium-low heat to reduce sauce. Melt chocolate in the sauce, stirring until smooth.
  • In a large skillet, heat the remaining two tablespoons of oil. Season chicken with remaining chicken granules, covering both sides generously. Cook in hot oil until evenly browned and cooked through. Pour sauce over chicken, and heat through.

Nutrition Facts : Calories 718.5 calories, Carbohydrate 71.4 g, Cholesterol 34.1 mg, Fat 34.4 g, Fiber 2.4 g, Protein 10.4 g, SaturatedFat 11.3 g, Sodium 1164.7 mg, Sugar 64.1 g

JUNGLE BIRD



Jungle Bird image

One of the few tiki drinks to feature amaro-in this case, Campari, the Jungle Bird is made with blackstrap rum, fresh pineapple, Campari, and lime.

Provided by Brad Thomas Parsons

Categories     Cocktail     Rum     Campari     Lime Juice     Pineapple     Alcoholic

Yield Makes 1 cocktail

Number Of Ingredients 6

1½ oz. blackstrap rum
1 ½ oz. freshly squeezed pineapple juice
¾ oz. Campari
½ oz. freshly squeezed lime juice
½ oz. simple syrup (1:1)
Garnish: pineapple chunk and/or pineapple leaf

Steps:

  • Combine all the ingredients except the garnish in a cocktail shaker filled with ice. Shake until chilled and strain into a double old-fashioned glass over a large ice cube. Garnish with the pineapple chunk or leaf (or both).

CHOCOLATE MAYAN JUNGLE BIRD



Chocolate Mayan Jungle Bird image

Chicken breasts, marinated in sweetened condensed milk and pan-fried, are served in a flavorful, chocolate and wine sauce.

Provided by MONIBALONI

Categories     Pan Fried Chicken Breasts

Time 7h40m

Yield 4

Number Of Ingredients 20

1 (14 ounce) can sweetened condensed milk
3 tablespoons chicken bouillon granules
4 bone-in chicken breast halves
6 tablespoons vegetable oil
½ cup diced onion
½ cup diced carrot
¼ cup diced celery
2 fresh red chile peppers, halved and seeded
2 large cloves garlic, peeled
1 shallots, peeled and minced
1 sprig fresh rosemary
2 sprigs fresh thyme
2 bay leaves
5 juniper berries, crushed
10 whole peppercorns
3 whole cloves
1 (2 inch) cinnamon stick
2 ¼ cups Burgundy or other dry red wine
1 cup chicken stock
2 (1 ounce) squares semisweet chocolate, grated

Steps:

  • In a large bowl, mix together sweetened condensed milk, and 2 tablespoon chicken granules. Place chicken breasts in bowl, and turn to coat all sides of the chicken. Cover, and refrigerate for at least 5 to 6 hours; overnight is best.
  • Preheat oven to 425 degrees F (220 degrees C).
  • In a roasting pan, heat 4 tablespoons of the oil on the stove top over medium-high heat. Cook onion, carrot, celery, chile pepper, garlic, and shallot with rosemary, thyme, bay leaves, juniper berries, peppercorns, cloves and cinnamon stick in oil until vegetables are evenly browned. Stir in 1 cup wine, cover, and cook in the preheated oven for 25 minutes; gradually add remaining wine to the pan during this time. Stir in chicken stock, and continue cooking for 1 hour.
  • Strain contents of roasting pan into a saucepan. Cook over medium-low heat to reduce sauce. Melt chocolate in the sauce, stirring until smooth.
  • In a large skillet, heat the remaining two tablespoons of oil. Season chicken with remaining chicken granules, covering both sides generously. Cook in hot oil until evenly browned and cooked through. Pour sauce over chicken, and heat through.

Nutrition Facts : Calories 718.5 calories, Carbohydrate 71.4 g, Cholesterol 34.1 mg, Fat 34.4 g, Fiber 2.4 g, Protein 10.4 g, SaturatedFat 11.3 g, Sodium 1164.7 mg, Sugar 64.1 g

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