Gusto TV Spicy Chocolate Glazed Chicken Recipe - Ancho Chili Mole Thighs

Spicy Chocolate Glazed Chicken Recipe

Spicy Chocolate Glazed Chicken transforms skin-on bone-in thighs through crispy skillet sear then oven braise in silky ancho chili-chocolate-honey-cinnamon-clove mole where ½ cup bittersweet chocolate balances chili heat — Oaxacan mole magic meets backyard chicken. From A IS FOR APPLE “Chicken and Chocolate,” hosted by Robert Jewell, this glossy mahogany glaze serves 4 generously with rice essential sauce mop.

The Inspiration

Spicy Chocolate Glazed Chicken channels Oaxacan mole negro tradition through skillet shortcut — ancho chilies’ raisin-smoke depth softened 15-minute hot soak then blended with caramelized Spanish onion, cinnamon-clove perfume, and bittersweet chocolate creating 7-chili complexity from single variety. Robert Jewell masterfully executes A IS FOR APPLE‘s chicken-chocolate synergy through undisturbed skin-down searing (fat rendering), 1-tbsp oil retention (flavor carrier), and oven braise preserving crisp cap. Chili soaking liquid provides pectin thickening naturally; honey balances 1,500 Scoville anchos precisely.

From Mexican wedding feasts to modern fusion menus, chocolate-chili endures through emulsification science — here, ½ cup grated chocolate melts seamlessly into chili matrix while bone-in thighs provide gelatin mouthfeel. Jewell emphasizes vein-seed removal (bitter prevention), blender liquidity adjustment (soaking water only), and cilantro finish (brightness lift). Episode’s chicken-chocolate theme finds perfect savory expression; 8 thighs serve 4 mains or 8 composed plates. Recipe scales perfectly — double chilies for party trays, turkey legs substitute seamlessly.

Ingredients

4 dried ancho chili peppers seeded and veins removed
8 Bone in chicken thighs skin on
1.5 tablespoons (22.5ml) vegetable oil
1 Spanish onion
2 teaspoons (10ml) minced garlic
¼ cup (60ml) honey or more to taste
½ teaspoon (2.5ml) cinnamon
¼ teaspoon (1.25ml) ground cloves
½ cup (125ml) bittersweet dark chocolate grated
Salt and pepper to taste

Methods

Remove the stems and seeds from the ancho chilies. Place ancho chilies in a bowl and cover with boiling water. Cover and weight down and allow to soak until softened about 15 minutes.
Peel and dice the onion to a small dice.
Heat oil in a medium oven proof skillet set over medium-high heat.
Rinse chicken with cold water and pat dry.
Season chicken with salt and pepper and place skin side down in pan.
Cook without moving until skin is golden brown and crispy.
Remove chicken and place in an oven proof baking tray.
Drain all but 1 tablespoon (15ml) oil from chicken pan. Return pan to medium heat.
To the pan add chopped onion and garlic cook over medium heat until golden and caramelized.
Squeeze excess moisture from soaked chilies. Reserve liquid.
Add the chilies to the pan along with ½ cup (125ml) of the reserved soaking liquid.
Add the cinnamon, cloves and honey.
Stir in chocolate to melt.
Place all ingredients into a blender and blend until smooth. If you need extra liquid if mixture is too thick to blend use the reserved chili soaking water. Taste and adjust seasoning with salt and pepper. If mixture needs more sweetness to balance the spice of the chilies add a little chocolate or a drizzle of honey
Pour blended sauce over chicken. Place in preheated 350F (176°C) oven and cook uncovered for 20 minutes or until cooked through.
Remove from oven and garnish with chopped cilantro.
Serve with rice.

Serving Suggestions

Plate Spicy Chocolate Glazed Chicken thigh recipe atop cilantro rice mountains with mole waterfalls cascading seductively, garnishing charred scallion brushes and queso fresco crumbles, or serve family-style cazuela center-table with corn tortilla boats for scooping — episode’s chicken-chocolate theme demands Mexican chocolate tamales alongside while pickled red onions provide pucker relief. Taco Tuesday converts to mole thigh tacos; Cinco de Mayo features tableside chocolate stir drama. Pair Zinfandel matching spice or off-dry Riesling cutting richness; deconstruct into nachos layering mole-soaked chips with avocado crema. Feast presentations demand plantain chip dippers; reheating oven maintains skin through covered foil.

Final Thoughts

Spicy Chocolate Glazed Chicken Recipe from A IS FOR APPLE “Chicken and Chocolate,” hosted by Robert Jewell, transforms 8 bone-in skin-on thighs through crispy undisturbed sear then oven braised silky ancho chili-chocolate-honey-cinnamon-clove mole where ½ cup bittersweet chocolate balances 1,500 Scoville heat serving 4 generously with rice essential — 15-minute chili soak and blender precision create Oaxacan complexity from single chili variety maintaining skin crispness through braise. Deveining technique prevents bitterness while reserved soaking pectin thickens naturally, scaling effortlessly from weeknight protein to Cinco de Mayo centerpiece with pickled onions providing essential contrast balance.

Find more recipes from A is for Apple here!