Chicken in Chocolaty Mexican Sauce

Name: Chicken in Chocolaty Mexican Sauce with Corn Rice
Total time: 35 min
Yield: 2, 3 or 4 people
Ingredients: 300 Grams of Chicken breast; 1 Pieces of Red onion; 4 Pieces of Garlic cloves; 2 Tbsp of Vegetable oil; 1 Tsp of Salt; 2 Grams of Cumin powder; 2 Grams of Chipotle powder; 2 Grams of Smoked paprika powder; 20 Grams of Honey; 20 Grams of Sriracha sauce; 70 Grams of Tomato paste; 200 Grams of Tomato passata; 200 ML of Water; 1 Pieces of Chicken stock cube; 40 Grams of Belgian dark chocolate; 1 Tsp of Black pepper; 60 Grams of Sour cream; 150 Grams of Brown rice; 180 Grams of Sweet corn kernels; 10 Grams of Sesame seeds

with Corn Rice

Enjoy this staple Mexican sauce with dark chocolate in it. Who could resist!

Cals 738 · Prot 53 · Carbs 97 · Fat 21

Family Friendly

35 min

Chicken in Chocolaty Mexican Sauce with Corn Rice

Enjoy this staple Mexican sauce with dark chocolate in it. Who could resist!

Cals 738 · Prot 53 · Carbs 97 · Fat 21

Family Friendly

Ingredients

Sauce

Chicken breast

300 Grams

Red onion

1 Piece

Garlic cloves

4 Pieces

Vegetable oil

2 Tbsp

Salt

0.5 Tsp

Cumin powder

2 Grams

Chipotle powder

2 Grams

Smoked paprika powder

2 Grams

Honey

20 Grams

Sriracha sauce

20 Grams

Tomato paste

70 Grams

Tomato passata

200 Grams

Water

200 ML

Chicken stock cube 4*5*9*15*

1 Piece

Belgian dark chocolate 9*

40 Grams

Black pepper

0.5 Tsp

Sour cream 4*

60 Grams

Corn rice

Brown rice

150 Grams

Sweet corn kernels

180 Grams

To serve

Sesame seeds 3*

10 Grams

Allergens

*4 Milk, *5 Eggs, *9 Soya, *15 Celery, *3 Sesame Seeds

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	3092 / 738
Fats (g)	20.7
of which saturated (g)	9.8
Carbohydrates (g)	97
of which sugars (g)	18.4
Fibers (g)	7.2
Proteins (g)	52.9
Salt (g)	3.7

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Prep and fry

Peel and chop the onion and garlic. Heat a pan over a medium heat with a drizzle of oil. Fry the onion with a pinch of salt for 5 min. Add the garlic and fry for 2 min further. Add the cumin, chipotle (spicy!), smoked paprika, honey, sriracha (spicy!) and tomato paste. Stir for 2 min.

2 Add and stew

Add the tomato passata, measured water, crumbled chicken stock cube, chocolate and black pepper. Cover with a lid and reduce the heat to low. Simmer for 10 min, stirring occasionally.

3 Boil rice

Meanwhile, bring a pan of salted water to a boil. Once boiling, add the brown rice and cook for 25 min or until tender. Add the drained sweet corn and cook for a final 1 min. Drain the cooked rice and corn and keep covered until serving.

4 Fry chicken

Meanwhile, heat a second frying pan over a medium-high heat with a drizzle of oil. Once hot, add the chicken breasts and cook for 5-7 min on either side until golden and cooked through.

5 Puree sauce

Puree the sauce in a food processor or with a hand-held blender until smooth. Return the sauce to the pan.

6 Add chicken

Add the fried chicken breasts to the pureed sauce. Stir in the sour cream. Cook for a final 2 min, coating the chicken in the sauce. Check the seasoning. Serve the chicken sauce over the corn rice. Garnish with sesame seeds.

More recipes like this