Thursday, January 19, 2012

Chocolate Chipotle Chicken

Sometimes, we all want a little variety in our life. My variety today would be Chocolate Chipotle Chicken. The cut of chicken I decided to use was chicken thighs, because they tend to retain the most moisture and stay juicy. I started out by skinning and deboning the thighs.

Free-range Chicken thighs/breast                            1lb
Salt                                                                                       To taste
Fresh ground black pepper                                         1/4 tsp
Garlic powder                                                                  3/4 - 1 tsp
Onion powder                                                                  1/2 tsp
Ground coriander                                                            1/2 tsp
Ground cumin                                                                   1/2 tsp
Dried oregano leaves                                                     1/2 tsp
Ground cloves                                                                   1/4 tsp
Ground cinnamon                                                            1/2 tsp
Fresh ground dried chipotle pepper                        2 peppers
Mexican chili powder                                                    1/2 tsp
Sweet paprika                                                                   1/2 tsp
Cocoa Powder                                                                   1 tbsp
Fresh squeezed lemon juice                                         1 tbsp

1.) Mix all ingredients together in a mixing bowl. Let the chicken marinate at room temperature for half an hour.
2.) Pre-heat a skillet on medium to medium-high heat and grease the pan with your choice of shortening. I prefer to use grass-fed tallow. If not, KG butter wouldn't be a bad choice.
3.) Pan-fry the chicken on both sides until it is slightly brown. I never recommend anyone eating undercook chicken at any given situation. Safety first! ;) Enjoy!


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