Spicy Chocolate Milk Simmered Chicken Recipes

SPICY CHOCOLATE MILK-SIMMERED CHICKEN

Steps:

• 1 In a saucepan, stir together the chocolate milk, chili powder, jalapeños and 2 teaspoons of the salt until combined
• 2 Add the chicken thighs, bone side down
• 3 Bring the mixture to a boil over high heat, reduce the heat to low, cover and simmer until the chicken is tender, for 35 to 40 minutes
• 4 While the chicken is cooking, in a large saute pan over high heat, heat the oil until shimmering
• 5 Add the zucchini and the 1/2 teaspoon of salt and cook, stirring occasionally, until the zucchini begins to caramelize and soften but does not turn to mush, 5 to 7 minutes
• 6 Add the garlic and cook for 1 more minute
• 7 Remove from the heat and keep warm until ready to serve
• 8 Serve the chicken and zucchini warm over cooked grains, garnished with cilantro, if using

SPICY CHOCOLATE MILK-SIMMERED CHICKEN

Steps:

• 1 In a saucepan, stir together the chocolate milk, chili powder, jalapeños and 2 teaspoons of the salt until combined
• 2 Add the chicken thighs, bone side down
• 3 Bring the mixture to a boil over high heat, reduce the heat to low, cover and simmer until the chicken is tender, for 35 to 40 minutes
• 4 While the chicken is cooking, in a large saute pan over high heat, heat the oil until shimmering
• 5 Add the zucchini and the 1/2 teaspoon of salt and cook, stirring occasionally, until the zucchini begins to caramelize and soften but does not turn to mush, 5 to 7 minutes
• 6 Add the garlic and cook for 1 more minute
• 7 Remove from the heat and keep warm until ready to serve
• 8 Serve the chicken and zucchini warm over cooked grains, garnished with cilantro, if using

SPICY CHOCOLATE CHICKEN

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.

SPICY CHOCOLATE MILKSHAKES

Steps:

• Place the milkshake glasses in the freezer for 10 minutes.
• In a 6-cup capacity blender, combine the chocolate ice cream, milk and cayenne pepper.
• Blend for 15 to 20 seconds until smooth.
• To serve, divide the milkshake mixture between the frosted glasses. Cut a slit into each of the strawberries and place on the rim of each glass.
• *Cook's Note: Start with 1/4 teaspoon of the cayenne pepper and increase by 1/4 teaspoon increments until the desired spiciness is reached.

SUPER SPICY CHOCOLATE MILK

Steps:

• In a coffee mug, combine hot chocolate mix, vanilla, nutmeg, cinnamon, brown sugar and sweetened condensed milk. Stir in boiling water.