Cocoa Chicken Chili
Author: 
Recipe type: Main Course
Cuisine: Tex-Mex
Prep time: 
Cook time: 
Total time: 
Serves: Four servings
 
A tomato-based chicken chili with a hint of cocoa powder
Ingredients
  • 3 TB olive oil
  • 1½ lbs. boneless skinless chicken breast, cut into pieces
  • 1 large yellow onion, diced
  • 4 cloves garlic, minced
  • 2 red peppers, chopped
  • 2 jalapeno peppers, seeds and veins removed and minced
  • 1 tsp cumin
  • 1 tsp coriander
  • 1 tsp Mexican oregano
  • ½ tsp cayenne pepper
  • ½ tsp cinnamon
  • 1 28 oz can whole tomatoes
  • 1 12 oz bottle beer
  • 2 TB cocoa powder
  • Cabot Creamery Vermont Sharp Cheddar, grated
  • 1 bunch fresh cilantro, chopped
  • 4 scallions, white and green part, sliced
  • Sour Cream
  • 1 avocado, cut into chunks
Instructions
  1. Heat the olive oil in a large Dutch oven over medium heat.
  2. Brown the pieces of chicken on all sides working in batches as necessary. (The chicken will not be cooked through at this point.) Remove chicken to a plate and set aside.
  3. Pour off all but one tablespoon of oil.
  4. Heat the remaining oil and add the onion and garlic. Sauté over medium-low heat until softened, about five minutes.
  5. Add the red peppers and jalapeños and sauté until tender, about ten minutes.
  6. Add the cumin, coriander, cinnamon, cayenne, and oregano and stir to combine. Continue to sauté until fragrant, about three more minutes. Season well with salt and pepper.
  7. Add the can of tomatoes, crushing with your hands or a wooden spoon to break up the tomatoes.
  8. Add the beer and return the chicken pieces and any juices that have accumulated to the pot and stir to combine. Using your wooden spoon, scrape up any browned bits on the bottom of the pot.
  9. Bring the mixture to a boil.
  10. Turn down the heat and simmer until thickened and the flavors have melded, about forty minutes.
  11. Add the cocoa powder, sifting it if necessary to remove lumps, and heat through.
  12. Serve over rice if desired.
  13. Pass the grated cheddar, cilantro, scallions, sour cream, and avocado and allow diners to garnish their bowl as they wish.
Recipe by West of the Loop at https://www.westoftheloop.com/2015/01/04/cocoa-chicken-chili/