Cocoa Syrup Recipes Recipes Recipe For Chicken

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COCOA SYRUP



Cocoa Syrup image

Provided by Alton Brown

Categories     dessert

Time 20m

Yield 5 cups

Number Of Ingredients 6

1 1/2 cups water
3 cups sugar
1 1/2 cups Dutch-processed cocoa
1 tablespoon vanilla extract
1/4 teaspoon kosher salt
2 tablespoons light corn syrup

Steps:

  • In a small pot, bring water and sugar to a boil and whisk in cocoa, vanilla, salt, and corn syrup. Whisk until all of the solids have dissolved. Reduce sauce until slightly thickened. Strain and cool to room temperature. Pour into squeeze bottles. Squeeze into cold milk and stir for delicious chocolate milk or serve on your favorite ice cream. And, hey, it's fat free!

COCOA FRIED CHICKEN



Cocoa Fried Chicken image

Basically, fried chicken nuggets! Pan fry in extra virgin olive oil. Serve with salad if trying to be healthy, or fries if you are past caring!

Provided by Roddy Pattison

Categories     Meat and Poultry Recipes     Chicken     Fried Chicken Recipes

Time 30m

Yield 4

Number Of Ingredients 6

1 cup all-purpose flour for coating
1 teaspoon cocoa powder
1 pound chicken tenders
1 egg, beaten
1 cup seasoned dry bread crumbs
2 cups olive oil for frying

Steps:

  • Mix flour and cocoa powder in a shallow dish or plate. One by one, coat chicken pieces in flour mixture, then dip in beaten egg, then in seasoned bread crumbs.
  • Heat oil in a cast iron skillet to 350 degrees F (175 degrees C).
  • Fry coated chicken pieces in oil until cooked through and juices run clear (approximately 5 minutes). Drain on paper towels.

Nutrition Facts : Calories 487 calories, Carbohydrate 45.1 g, Cholesterol 116 mg, Fat 17.8 g, Fiber 2.5 g, Protein 34.5 g, SaturatedFat 3.3 g, Sodium 606 mg, Sugar 1.9 g

CHICKEN WITH COCOA RUB



Chicken With Cocoa Rub image

Couldn't resist posting this recipe from Smart Balance -- the rub sounds so interesting with these warm spices. If you prefer to use boneless, skinless breasts, you will need to adjust the cooking time as boneless breasts take less time to cook and they may dry out.

Provided by DailyInspiration

Categories     Lunch/Snacks

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

1 tablespoon dark brown sugar
1 tablespoon unsweetened cocoa powder
2 garlic cloves, minced
1 teaspoon chili powder
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cumin
1/4 teaspoon dried oregano
1/4 teaspoon salt
1 teaspoon olive oil
1 lb skinless bone-in chicken breast (4 portions)
nonstick cooking spray

Steps:

  • Heat oven to 375 degrees F. Place a heavy-bottom, ovenproof skillet over medium heat. Combine rub ingredients, brown sugar through olive oil, in a food processor until smooth, about 1 minute.
  • Spray chicken with cooking spray and place in skillet (with the side that has the skin removed facing down). Cook until browned, about 5 minutes. Turn off heat and flip chicken and coat the browned side with cocoa mixture. Place skillet in oven and cook until chicken is cooked through, about 15-20 more minutes.

Nutrition Facts : Calories 227, Fat 11.9, SaturatedFat 3.3, Cholesterol 72.6, Sodium 229.7, Carbohydrate 5.4, Fiber 0.9, Sugar 3.5, Protein 24.2

COCOA-CHILI-RUBBED CHICKEN



Cocoa-Chili-Rubbed Chicken image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 8

4 boneless, skinless chicken breast halves
1 Tbsp. chili powder
2 tsp. cocoa powder
1 tsp. dried thyme
2 tsp. dried oregano
1/2 tsp. granulated sugar
1/2 tsp. kosher salt
2 Tbsp. olive oil

Steps:

  • Preheat oven to 375 degrees. In a mixing bowl, combine all the dry ingredients. Heat a large ovenproof skillet over medium heat. Add almost all of the 2 tablespoons olive oil to the skillet. Brush both sides of chicken breasts with remaining oil.
  • Generously rub chicken with the cocoa-chili rub until evenly coated on all sides. Place chicken into skillet and sear on both sides. Remove skillet from heat and bake in the oven for approximately 12 minutes or until chicken is cooked through.

CHOCOLATE SYRUP



Chocolate Syrup image

This is my step-mom's syrup recipe, and everyone says it's better than Hershey's! Great on ice cream, in chocolate milk, or drizzled on warm brownies.

Provided by Zen K.

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Dessert Sauce Recipes

Time 10m

Yield 16

Number Of Ingredients 5

1 ½ cups water
1 ½ cups white sugar
1 cup cocoa powder
1 dash salt
1 teaspoon vanilla extract

Steps:

  • Combine the water, sugar, cocoa powder, and salt together in a saucepan over low heat; whisk constantly until the mixture thickens and begins to simmer. Remove from heat and stir the vanilla into the sauce. Serve warm or cover and refrigerate until serving.

Nutrition Facts : Calories 85.3 calories, Carbohydrate 21.7 g, Fat 0.7 g, Fiber 1.6 g, Protein 1 g, SaturatedFat 0.4 g, Sodium 25.9 mg, Sugar 18.9 g

SOUTHERN KARO SYRUP CHICKEN



Southern Karo Syrup Chicken image

I found this recipe off of another website and wanted to share it since i've haven't seen anything like it on 'Zaar...i made it last night and it was wonderful! Even my 4-yr-old loved it! Enjoy!

Provided by iNEEDaCOFFEEbreak

Categories     Kid Friendly

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 5

1 broiler-fryer chicken, cut up
2 tablespoons butter
1/2 cup Karo light corn syrup
1/2 cup orange juice
3 tablespoons lemon juice

Steps:

  • In skillet over medium heat, cook chicken in butter about 20-30 minute or until tender.
  • Drain off fat, if desired.
  • Mix Karo corn syrup, orange juice, and lemon juice and pour over chicken in skillet.
  • Continue cooking over medium heat, turning often, for about 5-10 minute or until glazed.

Nutrition Facts : Calories 682.9, Fat 40.5, SaturatedFat 13.6, Cholesterol 187.8, Sodium 228.8, Carbohydrate 37, Fiber 0.1, Sugar 14.3, Protein 43.1

COCOA SYRUP



Cocoa Syrup image

Brushing the sponge cake for the Bûche de Noël with this flavored syrup hydrates it and keeps it moist.

Provided by Claire Saffitz

Categories     Bon Appétit     Chocolate     Dessert     Christmas     Kid-Friendly     Kidney Friendly     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher     Small Plates

Yield Makes about 1/4 cup

Number Of Ingredients 3

1/4 cup sugar
2 tablespoons unsweetened cocoa powder
1 teaspoon almond extract

Steps:

  • Cook sugar and 1/4 cup water in a small saucepan over low heat, stirring until sugar is dissolved. Remove from heat; add cocoa powder and almond extract and whisk until smooth.
  • Do Ahead
  • Syrup can be made 1 day ahead. Let cool; cover and chill. Bring to room temperature before using.

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