Mexican Chicken with Chocolate Sauce. Succulent Chicken Breasts with a Rich Cocoa Sauce.
Recipe type: Chicken / Poultry
In Mexican cuisine cocoa is used as a spice. This succulent Mexican Chicken with Chocolate Sauce recipe is a perfect example of this. The recipe is quick and easy and certainly worth a try.
- ½ Cup all purpose flour
- ¼ Tsp Ground cinnamon
- 4 Chicken breasts, deboned, skin off
- 30g Butter
- 4 Baby onions, cut into wedges
- 2 Tsp Cocoa powder
- 2 Tsp Brown sugar
- 2 Tsp Tomato paste
- ¼ Cup red wine
- 1 Cup chicken stock
- 1 Tbs Sour cream
- ⅓ Cup Raisins
- Combine the flour with the cinnamon. Remove a teaspoon of this and put it aside.
- Chop the baby onions into wedges, measure out the tomato paste and the cocoa and brown sugar.
- In a jug, combine the red wine with the chicken stock.
- In a small bowl, combine the sour cream with the teaspoon of reserved cinnamon flour, and measure out the raisins.
- Heat your pan over medium high heat, add the butter. Drench the chicken breasts in bowl of cinnamon seasoned flour and fry them for 4 minutes per side until crisp and golden.
- Remove the chicken breasts from the pan and place them in a baking dish.
- Add the onions, tomato paste, cocoa and sugar to the pan. Fry these briefly, then pour in half of the wine stock mixture. Stir this until everything is well combined then add pour in the rest.
- Add the raisins, stir them in, then add the sour cream mixture.
- Continue to boil, stirring continuously until the cream has dissolved completely, and sauce has thickened slightly.... about 2 minutes.
- Remove the pan from the heat and spoon the sauce over the chicken.
- Bake the chicken in a preheated oven at 180c or 350f for 15 minutes.
- Remove the chicken from the oven, transfer it to serving platters and serve immediately.