Chipolte Chocolate Chicken

Chipolte Chocolate Chicken

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Gina Mindock


I have always loved Chocolate, but my love for this amazing food increased after moving to Costa Rica. So far, all I have been doing is making chocolate deserts but today I wanted to make a non-desert dish. So I went online looking for recipes and fell in love with (and wanted to make) an Authentic Mole sauce but the prep time and the amount of ingredients listed were way too long, so I made one up with what I had on hand and I think I nailed it. This recipe could use some work so please list any changes you make to this dish so I can try it too.

This is only the beginning.


☆☆☆☆☆ 0 votes

2 to 4
20 Min
20 Min
Stove Top


  • 1/4 c
    coconut oil/ sunflower oil
  • 2 large
    breast of skinless chicken
  • 1/2 tsp
    liquid smoke
  • 1/4 tsp
    black pepper
  • 1/4 tsp
    garlic powder
  • 1/4 c
    chopped onions
  • 1/4 c
    chopped red pepper
  • 2 tsp
    chopped fresh garlic
  • 2 tsp
    finely chopped fresh cayenne pepper
  • 1/2 c
    chopped fresh tomato
  • 2 Tbsp
    bittersweet chocolate
  • 1/4 tsp
    cumin powder
  • 1/4 tsp
  • 1/4 tsp
    cayenne pepper powder
  • 1/3 tsp
    chipolte tabasco sauce (or similar type sauce)
  • 1 tsp
    fresh chopped cilantro
  • 1/3 c

How to Make Chipolte Chocolate Chicken


  1. saute the onion and red pepper in tablespoon coconut oil or sunflower oil over low-med heat till softened, add the fresh garlic, fresh cayenne pepper, saute for another 5 minutes, add rest of ingredients except the cilantro. Add water slowly just to keep the sauce from burning. cover pan and let simmer. keep eye on it so it doesn't burn. in 20 minutes pull from heat source and add chopped fresh cilantro, mix and cover.
  2. while the sauce is simmering, heat the rest of the oil in another pan till hot. sprinkle the cleaned and dried chicken breast with garlic powder and black pepper, when the oil is ready sear each side for about a minute, then add the liquid smoke, reduce fire to medium-low, and cover. Flip chicken every few minutes, being careful not to burn, just brown. Should be cooked through in 20 minutes. Turn off heat and let sit for 5 - 10 minutes.
  3. Serve with white rice or my Garlic-Tomato rice and a crisp, cold salad made with a lime-yogurt salad dressing.

    Optional: serve with sliced limes. This is very spicy so maybe a side of plain yogurt or sour cream. I purposely didn't use salt because of the side dish I made with it had some sea salt added. Honestly, it doesn't need additional salt.

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