Spicy Cocoa Chicken Recipes

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 SEASONED CHICKEN

Steps:

• In a large skillet, saute the chicken, cumin, garlic powder, chili powder and salt in oil until chicken is no longer pink. Serve with flour tortillas. Serve with toppings if desired.

SPICY COCOA CHICKEN

Steps:

• Grease glass baking dish lightly with extra virgin olive oil.
• In one bowl, rub chicken drumsticks thoroughly with the olive oil.
• In another bowl, crush the corn flakes until they become a rough, crunchy powder.
• Add the 4 tsp cocoa, 4 tsp sea salt, and 1 1/2 tsp cayenne pepper into the crushed corn flakes and mix it all together with the utensil of your choice until well blended.
• Roll the oiled chicken drumsticks in the corn flake mixture using pressure to get a thick coating over each entire drumstick. Stir the mixture again between each drumstick to make sure it stays evenly blended.
• Place drumsticks in glass baking dishes and bake in the oven for 40-60 minutes. I just tried to eye it. I noticed the coating brown darker after about 40 minutes, so I cut into one of the drumsticks with a knife. It seemed a bit too juicy still, so I cooked it for another 10 minutes or so. The idea is to make sure it's cooked all the way through (rare chicken is NOT good), but avoid letting the outer breading get too dark. Trust yourself. And remember, if you take it out too early, you can always put it back in the oven. If you take it out too late, there's no going back!
• In a cereal bowl (or smaller bowl), vigorously mix together the agave nectar and cocoa powder with a spoon. Add a healthy pinch of salt, to taste. Taste a bit of the sauce. You'll notice it tastes good, but has a bit of a strange flavor by itself because of the agave nectar -- but it all comes together as a very light accent with the chicken.
• Drizzle the salty chocolate agave nectar sauce in a zig-zag form on each plate. I made this easier by pouring the sauce into a small zip-lock bag and cutting a tiny tip off one corner of the bag. Then just squeeze the sauce out.

SPICY COCOA STEAK RUB

Steps:

• Make the rub by mixing together the cocoa powder, chipotle powder, salt, garlic powder, brown sugar, smoked paprika, cayenne and black pepper in a small bowl. Generously sprinkle the steaks with the rub and set aside.
• Heat the oil and butter in a large cast-iron skillet over medium-high heat. When the butter has melted and the oil is hot, add the steaks to the skillet and cook as desired, about 4 minutes per side for a perfect medium-rare. Remove from the skillet and let rest for 5 minutes.
• For the salad: Meanwhile, add the greens, tomatoes and radishes to a bowl. Add the lemon juice, olive oil and a pinch of salt and pepper. Toss together, making sure everything is coated in the oil and lemon. Add to the center of a platter and top with the Parmesan.
• Slice the steak and add to the platter with the salad, then serve.

SPICY COCOA COOKIES

Steps:

• Preheat oven to 350 degrees.
• Grease baking sheet and set aside.
• Cream with electric mixer sugar and shortening until fluffly.
• Add in eggs and potatoes and mix well.
• In separate bowl mix flour, cocoa, cinnamon, baking powder, and nutmeg.
• Add to creamed mixture in stages so does not fly everywhere when mixer is turned on.
• Drop by rounded tablespoonful onto greased baking sheet.
• Bake 10-12 minutes.
• Cool on wire rack.

SPICY FRIED CHICKEN RECIPE BY TASTY

Steps:

• In a large bowl whisk together the sour cream and hot sauce.
• Season the chicken thighs on both sides with salt and pepper. Add to the marinade and coat well. Cover the bowl with plastic wrap and place in the refrigerator for at least 1-2 hours, or overnight.
• Heat the vegetable oil in a large high-walled skillet over high heat until it reaches 350°F (180°C).
• Set aside 1 teaspoon of the buffalo seasoning mix, then add the rest to a large bowl with the flour and whisk to combine.
• Remove the chicken from the marinate and coat in the flour mixture, shaking off any excess.
• Fry the chicken, 2 thighs at a time, in the hot oil, flipping frequently to ensure even cooking, for about 15 minutes, until golden brown. Transfer to a paper towel-lined plate to drain.
• Season the chicken with reserved buffalo wing seasoning.
• Serve and enjoy!