Chicken and chilli chocolate stew

On Tuesday evening I had Fig over for more zombie-goodness. The weather was cold and wet so I wanted something warming and tasty and so I flicked around on the internet until I found a chicken and chilli recipe that I augmented by adding a few extra bits and pieces. This is the result. It came out rather well, if I do say so myself. (although Fig said it too, so it’s not all self-praise!) I served it with sweetcorn rice.

Serves 2

1 tablespoon of olive oil
15g of butter
2 chicken thighs per person
1 pack of smoked pancetta lardons
2 leeks, finely sliced
6 thick spring onions, sliced
1 red pepper, de-seeded and sliced
1 green pepper, de-seeded and sliced
2 garlic cloves, crushed
2 teaspoons of chilli powder (1 medium, 1 hot)
1 teaspoon of ground cumin
1 teaspoon of paprika
1 tablespoon of tomato purée
150ml of red wine
400ml of hot chicken stock
400g can of chopped tomatoes
25g of dark chocolate, roughly chopped
A handful of fresh coriander, roughly chopped

For the rice:

I tablespoon of olive oil
150 of risotto rice
500ml of chicken stock
1 x 225g tin of sweetcorn, drained
A handful of fresh coriander, roughly chopped


Heat the oil and butter in a large saucepan over a medium heat.

Season the chicken, add to the casserole and cook for about 5 minutes, turning once, until golden. Remove and set aside.

Add the pancetta lardons, leeks and onions to the saucepan and cook for 5 minutes.

Then add the garlic and cook for a further 30 seconds or so.

Pour in the wine, then turn up the heat a little and bubble 2 minutes.

Pour in the stock, tomatoes and tomato purée. Then add the chopped chilli, chilli powder, paprika, cumin and chopped chocolate. Stir well to combine and to melt the chocolate.

Return the chicken to the saucepan. Add the chopped red and green pepper and then cover and cook for 40 minutes or so, until the sauce is full-flavoured, and slightly thickened and the chicken is cooked through.

Whilst the stew is bubbling, cook the rice.

In a medium saucepan, heat the olive oil over a medium heat. Add the rice and quickly stir for a minute or so, so that the grains are well coated in the hot oil.

Gradually add the chicken stock, stirring as you go to loosen any grains that have stuck to the bottom of the pan.

Reduce the heat, cover and simmer, stirring occasionally, for 15 minutes or so. (Keep an eye on the liquid levels – you may need to top up. You don’t want all the liquid to be absorbed before the rice is cooked through, I had some white wine to hand and added a dash as required.)

After 15 minutes, add the sweetcorn and cook for a further 5-10 minutes, until the rice is cooked and creamy, and the liquid absorbed.

Before serving, stir in the chopped coriander.

Serve the stew with the rice, sprinkled with more chopped coriander.

Delicious. The chocolate gives a real richness and depth to the flavour of the stew, and the rice is lovely and creamy.



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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