Cocoa and chilli chicken with Mexican rice

This evening’s dinner is a bit of a mash-up (as I believe the young people say.) of two different recipes. The first, Cocoa and chilli chicken is on a page ripped from a magazine. I can’t remember which magazine but the BBC Good Food magazine seems a likely candidate. The second, the Mexican rice is from the book The Family Meal by Ferran Adria. It’s an excellent book, which Alberto got me for Christmas one year, which lays out 31 different 3 course meals, with plenty of illustrations, easy to follow recipes and an invaluable and clear time line for each meal. It also gives appropriate quantities for each meal for 2, 6, 20 and 75! persons. A great book with some fun recipes.

Cocoa and chilli chicken

4 Echalion shallots, finely chopped

2 garlic cloves, finely chopped

1 tablespoon of olive oil

2 chicken thighs per person

1-2 chicken drumsticks per person

Juice and zest of 2-3 oranges

2 red chillies, finely chopped

1 teaspoon dried chillies

1 teaspoon coriander seeds, lightly crushed

400g tin of chopped tomatoes

1 tablespoon dark muscovado sugar

30g dark chocolate, finely chopped. (the recipe says 150g but that’s waaaaay too much!)

Bunch of coriander

Preheat the oven to 200

In a large frying pan saute the shallots and garlic in the olive oil, then add the chicken pieces and brown them on both sides.

Add the orange juice and zest, fresh and dried chillies, coriander seeds, tomatoes and sugar and simmer for 5 minutes.

Transfer to a large ‘lasagne-style’ dish, cover and pop in the oven for 20 minutes.

Remove the dish from the oven and lift out the chicken pieces. Stir the chocolate into the sauce. Serve with the sauce smothered over the chicken.

Mexican rice

500ml chicken stock

¼ red onion, finely chopped

sprig of fresh coriander

olive oil

150g paella rice

tinned sweetcorn, drained

1 teaspoon butter

Blend the coriander and the chopped red onion into a paste with a hand blender. (This is not as easy as it sounds – some leaves always escape and a few bits of onion always miss the blades.)

Heat the oil in a frying pan and fry the rice for one minute over a medium heat. Add the onion and coriander paste and continue to fry gently for 2 minutes. Add the hot stock and simmer for 20 minutes, stirring occasionally.

When the rice is nearly cooked stir in the sweetcorn.

When the rice is cooked turn off the heat and stir in the butter and some chopped coriander.

These two recipes compliment each other really well and are both fairly easy to do. Personally I’d’ve added another chilli to make it a bit spicier – the orange and chocolate add interesting flavours. (although if you go with the amount suggested in the original recipe then the chocolate is far too overpowering.) but they do tend to dampen down the spiciness of the chilli. You can always adjust it to taste though.



About neilche

Hi. My name's Neil. I live in Brighton with my flatmate (also Neil) and I work as a Librarian at a local college. I like cooking, eating and socialising with friends. Which is what prompted me to start this blog. I cycle everywhere around town - it helps to work off the calories!
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One Response to Cocoa and chilli chicken with Mexican rice

  1. Pingback: Chipotle and lime chicken with Mexican rice | cookingwithneil

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