Chocolate, chicken, jalapeno and cilantro, how could you go wrong? This saucy, pan-fried Aztec chicken recipe is a modification from a barbequed chicken Aztec recipe found in Company’s Coming Chicken Now.
Rinse a small handful of pickled jalapenos, then finely chop.
Remove cilantro leaves from the stems, disregard stems. Chop leaves.
Chop green onion, disregard bulbs.
Combine 2 tablespoons of cilantro, 1 tablespoon of green onion and 1 teaspoon of jalapenos.
Finely chop and mix ingredients. Set aside.
Using a grater, grate the 2 tablespoons of semi-sweet bakers chocolate. I recommend using a metal grater and a plate. Avoid plastics as the chocolate becomes statically charged when grated. It likes to stick to the plastic and makes an awful mess.
Set grated chocolate aside.
In a small bowl mix the ½ tablespoon of coconut oil, 2 teaspoons brown sugar, 2 teaspoons lime juice, 1 teaspoon chili powder, 1 teaspoon cocoa powder and 1 teaspoon ground cinnamon. This should make a thick paste, as illustrated below. Set paste aside
Cook 1 cup of basmati rice according to package instructions. Once rice is cooked ,remove from heat to let stand.
Add the remaining green onion, cilantro and jalapenos. Stir and set aside.
Place the chicken on a medium heat in a medium sized deep pan. Spoon and spread the chicken rub on both sides of the chicken.
Cook chicken for five minutes then cut into slices while on the pan. Keep on medium heat until chicken is cooked through.
Melt 3 tablespoons of butter in the microwave, then add the grated chocolate, 1 tablespoon of lime juice and the finely chopped green onion, cilantro and jalapeno mixture. Stir and pour into the frying chicken.
Continue to fry the chicken and sauce for 30 seconds, then remove from heat.
Serve chicken on a bed of basmati rice.
This Aztec chicken recipe is a household favourite. It’s rich and flavourful, and best of all, it leaves the house smelling amazing!