Mayan chicken

    1 hour 45 min

    This is perhaps one of the most exotic chicken recipes you're ever likely to try. If you like the hint of chocolate in Mexican mole sauces, then this recipe is for you. It's an exciting change from the norm.

    6 people made this

    Serves: 4 

    • 1 (397g) tin condensed sweetened milk
    • 3 tablespoons chicken stock granules, divided
    • 4 bone-in chicken breasts
    • 6 tablespoons vegetable oil, divided
    • 1/2 onion, diced
    • 2 carrots, diced
    • 1 stick celery, diced
    • 2 fresh red chillies, halved and seeded
    • 2 large cloves garlic
    • 1 shallot, minced
    • 1 sprig fresh rosemary
    • 2 sprigs fresh thyme
    • 2 bay leaves
    • 5 juniper berries, crushed
    • 10 whole peppercorns
    • 3 whole cloves
    • 1 (5cm) cinnamon stick
    • 350ml Burgundy or other dry red wine
    • 225ml chicken stock
    • 50g plain chocolate, grated

    Prep:30min  ›  Cook:1hr15min  ›  Ready in:1hr45min 

    1. In a large bowl, mix together condensed sweetened milk and 2 tablespoons chicken stock granules. Place chicken breasts in bowl, and turn to coat all sides of the chicken. Cover, and refrigerate for at least 5 to 6 hours; overnight is best.
    2. Preheat oven to 220 C / Gas 7.
    3. In a roasting tin, heat 4 tablespoons of the oil on the hob over medium-high heat. Cook onion, carrot, celery, chilli, garlic and shallot with rosemary, thyme, bay leaves, juniper berries, peppercorns, cloves and cinnamon stick in oil until vegetables are evenly browned. Stir in 250ml of the wine, cover and cook in the preheated oven for 25 minutes; gradually add remaining wine to the tin during this time. Stir in chicken stock, and continue cooking for 1 hour.
    4. Strain contents of roasting tin through a fine sieve into a saucepan. Cook over medium-low heat to reduce sauce. Melt chocolate in the sauce, stirring until smooth.
    5. In a large frying pan, heat the remaining two tablespoons of oil. Season chicken with remaining chicken granules, covering both sides generously. Cook in hot oil until evenly browned and cooked through. Pour sauce over chicken, and heat through.

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    Reviews in English (3)


    While this wasn't the best chicken dinner I've ever had, I had to rate it a 5 for being delicious and creative! I would have never in a million years considered putting chocolate on chicken, but it really works. The chicken was wonderfully moist and I love the smell of cooking chocolate.  -  22 Jul 2004  (Review from Allrecipes US | Canada)


    Delicious! Even my finicky 8 year old loved it. I used a whole fryer to make this recipe, had to cook the chicken in 2 batches. Served it with frijoles and gorditas. Great recipe!  -  18 Oct 2011  (Review from Allrecipes US | Canada)


    Chicken was too sweet from the marinade but the sauce was bitter. Didnt have a lot of depth of flavor; surprising from the number of ingredients.  -  26 Sep 2013  (Review from Allrecipes US | Canada)