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From the Culinary Institute of America, Hyde Park, NY

Serves 4

4 chicken breast halves, bone-in and skin on
3 TBLS olive oil
1 yellow onion, medium size, finely diced (about 1 cup)
1 green bell pepper, finely diced (about 1 cup)
1 jalapeno pepper, finely chopped (about 2 tablespoons)
1/4 cup almonds, chopped
3 cloves garlic, smashed
2 TBLS chili powder
1 tsp fresh ginger, grated
1/2 tsp thyme leaves, chopped
1/4 tsp anise seed
1/4 tsp cinnamon
3 tomatoes, medium size, chopped
1 cup chicken broth, plus more as needed
3 TBLS almond or peanut butter
2 ounces chocolate, chopped
1 tsp salt
1/2 tsp black pepper
2 TBLS sesame seeds

Preheat oven to 350º F. In large Dutch oven over medium-high heat, warm oil. Place chicken in Dutch oven and cook, turning, until brown on all sides, about 8 – 10 minutes. Remove chicken from pan and set aside. Add onion to the hot pan and stir to brown slightly, about 5 minutes. Add bell pepper, jalapeno pepper, almonds and garlic; sauté until aromatic, about 3 minutes. Add chili powder, ginger, thyme, anise seed and cinnamon. Saute until aromatic, about 30 seconds. Add tomatoes.

Pour in 1 cup chicken broth and stir to deglaze pan, scraping up any browned bits from the bottom of pan. Whisk in almond or peanut butter, return chicken and any juices to pan. Bring to a boil. Cover pan and transfer to hot oven. Braise chicken until tender, about 1 hour. Add a little chicken broth as needed throughout cooking time to keep level constant.

Remove pot from oven. Remove chicken from pot; cover to keep warm. Add chocolate to sauce, stirring to melt. Add salt and pepper. Return chicken to sauce in pot and turn to coat evenly. Bring mixture to simmer over medium heat to warm chicken throughout. Remove chicken to serving platter; sprinkle with sesame seeds.

Nutritional Information, Per Serving:
650 calories; 44 g fat; 10 g saturated fat; 21 g carbohydrate

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