Thursday, March 28, 2013

Spanish Chicken Adobo with Chocolate

This version of the Spanish Chicken Adobo combines the acidity of tomatoes and wine with the sweetness of chocolate to create a sweet and sour flavor common in Spanish cuisine.  Of course the dish uses lots of garlic and onions as is common in Spanish cuisine and adds white beans to make it a one dish meal.

Although it takes nearly an hour to cook this dish, only 20 minutes are spent actively cooking.  The majority of the cooking time is spent with the dish braising in the oven.  A perfect dish to make on a lazy afternoon.

Note: the Spanish Adobo is not to be confused with the also popular Filipino Chicken Adobo.

Servings: 4-6
Prep Time: 10 minutes
Cooking Time: 50 minutes
Active Cooking Time: 20 minutes


6-8 Chicken Pieces (legs, thighs, breast, wings)
Kosher Sea Salt
2 tablespoons Olive Oil or Vegetable Oil
1 Large Onion chopped
5-6 Garlic Cloves chopped
1 tablespoon Fresh Sage chopped
1 teaspoon Fresh Thyme (leaves only)
2 Bay Leaves
2 14oz Cans Diced Tomatoes
1/2 cup red wine
1/2 cup Semi-Sweet Chocolate Chips (Ghiradelli Semi-Sweet Chocolate Chips are my favorite)
1 cup Chicken Broth
1 14oz Can White Beans

Step 1: Preheat the oven to 375 degrees Fahrenheit.  Salt the chicken pieces.  In a dutch oven or a large cast iron pot heat the oil to medium high.  Add the chicken pieces to the pot and brown on all sides (about 6-8 minutes).   Remove the chicken and set aside.

Step 2: Keeping it at medium high heat, add the onions and garlic to the pot and stir constantly while cooking until onions are soft and transparent. Add the sage and thyme to the pot and stir fry until fragrant (about 1 minute).  Add the bay leaves, tomatoes, red wine and chocolate chips to the pot and stir until chocolate is melted (about 2 minutes).  Add the chicken broth and white beans to the pot.  Give the pot a quick stir to combine the ingredients. Return the chicken and its juices to the pot.  Bring the broth to a boil, cover the dutch oven or cast iron pot and transfer to the oven to cook for an additional 30-35 minutes or until the chicken is fully cooked and fork tender.

This dish goes well with crusted breads such as french bread, sour dough or garlic bread.  Serve with a simple green salad on the side for nice rounded meal.

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