Venezuelan chocolate chilli chicken

Venezuelan chocolate chilli chicken

Venezuelan chocolate chilli chicken

There are very many versions of chocolate chilli chicken, but I chose this one as it’s fantastically quick and easy to make. I can’t say it’s authentic, but it does have the wow factor when eaten, and the Venezuelan chocolate adds a deep rich glossy finish and flavour.”


  • Cuisine: Venezuelan
  • Recipe Type: Main
  • Difficulty: Easy
  • Preparation Time: 20 mins
  • Cooking Time: 50 mins
  • Serves: 4


  • 1 tbsp coriander seeds
  • 1 x 400g tin chopped tomatoes
  • 1 tbsp dark muscovado sugar
  • 150 g Venezuelan dark chocolate, broken into pieces
  • 25 g coriander leaves, chopped or torn
  • 4 banana shallots, chopped finely
  • 2 garlic cloves, chopped finely
  • 1 tbsp light olive oil
  • 4 chicken thighs
  • 4 chicken drumsticks
  • 3 oranges, juice and zest only
  • 3 fresh red chillies, finely diced
  • 2 tsp dried mulatto chillies (or other mild chillies)


  1. Preheat the oven to 200C/gas mark 6. In a casserole dish, sauté the shallots and the garlic in the olive oil, then add the chicken pieces and brown on all sides.
  2. Add the orange juice and zest, fresh and dried chillies, coriander seeds, tomatoes and sugar and simmer for 5 minutes. Pop on the lid and cook in the oven for 20 minutes.
  3. Remove from the oven, lift out the chicken and stir the chocolate into the remaining sauce.
  4. Serve with the sauce smothered over the chicken with generous amounts of chopped or torn coriander leaves.

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