Coca Cola _ June 2019

Chicken With Mexican Peanut Chocolate Sauce

Serves: 6
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Mixing Mexican ingredients with chocolate is a delicious that combination.


  • 1 can chipotle peppers (chipotle paste could be used instead)
  • 120g unsalted peanuts, peeled
  • 60g toasted sesame seeds
  • 60g peeled almonds, toasted
  • 60g pecans
  • 60g raisins
  • 4 slices of dried bread and fried until golden
  • 30g semi-sweet chocolate
  • 3 cloves of garlic, roasted
  • 2 cinnamon twigs
  • 1 tbsp star anise
  • 1 tbsp ground pepper
  • 1 tortilla sliced and fried
  • 1 onion, chopped
  • Chicken broth
  • Salt to taste
  • A pinch of sugar
  • Cooked chicken legs, breasts and thighs


  1. In a large saucepan heat oil and fry nuts, almonds, peanuts, garlic, and onions slightly and set apart until cold. Onions should become transparent.
  2. Blend to a smooth paste in a blender when cold.
  3. Add to blender chipotle peppers, sesame seeds, raisins, fried bread, tortilla, cinnamon, pepper, anise, and blend; add chicken broth to obtain a smooth, thick sauce.
  4. Heat the sauce in a saucepan while stirring with a wooden spoon, if necessary add more chicken broth.
  5. Add chicken to boiling sauce, lower heat to a minimum and cook for at least 7 minutes.
  6. Add salt and if necessary a pinch of sugar. .
  7. Add chocolate, mix well when melted.
  8. Serve up and satisfy those hungry bellies.
  9. You could also skewer the chicken for a lovely summer snack.
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