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Thu May 14, 2020, 03:20 AM

Simmering chicken in chocolate milk

Simmering chicken in chocolate milk sounds strange. Turns out, it’s delicious.

1. Chicken poached in milk is absolutely wonderful, as evidenced by chicken potpie or any creamy chicken dish for that matter.
2. Chicken in a sweet sauce is totally a thing. See American Chinese food classics, like sweet-and-sour chicken, General Tso’s chicken, and orange chicken.
3. Chicken and chile and chocolate have a long and beautiful history in the form of mole (mo-ley - chocolate, fruit and a number of spices), from the state of Puebla, Mexico.

Ingredients

1 cup (240ml) full-fat chocolate milk
2 tablespoons chili powder
2 jalapeños, stemmed and split lengthwise
2 1/2 teaspoons salt
4 bone-in, skin-on chicken thighs, about 1 1/2 pounds

Directions

In a saucepan, stir together the chocolate milk, chili powder, jalapeños and 2 teaspoons salt until combined.

Add the chicken thighs, bone side down.

Bring the mixture to a boil over high heat, reduce the heat to low, cover and simmer until the chicken is tender, for 35 to 40 minutes.

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Arrow 7 replies Author Time Post
Reply Simmering chicken in chocolate milk (Original post)
left-of-center2012 May 14 OP
Jamastiene May 14 #1
Phentex May 14 #5
LoveMyCali May 14 #2
mahatmakanejeeves May 14 #3
dem in texas May 14 #4
Wawannabe May 16 #6
spinbaby May 17 #7

Response to left-of-center2012 (Original post)

Thu May 14, 2020, 03:28 AM

1. No corn flakes?

I couldn't resist.



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Response to Jamastiene (Reply #1)

Thu May 14, 2020, 07:00 PM

5. HA!

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Response to left-of-center2012 (Original post)

Thu May 14, 2020, 03:48 AM

2. That sounds really interesting

I'm not much for really spicy things though, a little heat is ok but I can't take it too hot.

Is this really spicy? Would it help to reduce it to one jalapeño?

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Response to left-of-center2012 (Original post)

Thu May 14, 2020, 06:42 AM

3. Simmering chicken in chocolate milk sounds strange. Turns out, it's delicious.

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Response to left-of-center2012 (Original post)

Thu May 14, 2020, 02:14 PM

4. Using Milk when Cooking Meats

My late-in-law showed me the browning properties of milk when roasting meats. She grew up in a log house in the area once called "The Land Between the Rivers" in Kentucky, where her father and brothers hunted game to supplement the family diet. She could cook just about any type of wild game meat, in fact, my father in law belonged to a hunting club and every year he hosted a wild game dinner which my mother-in-law prepared (with help). She would prepare raccoon, possum, squirrel, pigeon to name a few of the foods.

Squirrel is tough meat and she would cook it in a pressure cooker with water and seasoning, When tender, she would place the meat in an iron skilled and sprinkle with a little milk and let it brown in the oven. Mexican cooks follow something similar when preparing pork for carnitas. The pork is simmered with spices until tender, then placed in baking dish with a little milk to brown and crisp up. The natural sugar in milk is what makes it brown up so nicely.

I once used a recipe for roasted chicken with lemons and milk. It browned up nicely but I had bought a tough chicken which must have been an old rooster, the meat was tough and dry, I planned on visiting that recipe again, but never did. I may give it another try. .

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Response to left-of-center2012 (Original post)

Sat May 16, 2020, 08:46 PM

6. Wish me luck

Making this tonight!
Sounded so interesting I couldn’t forget about it and got the chick and choc milk today. I am serving with cilantro lime rice.

Thanks!

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Response to Wawannabe (Reply #6)

Sun May 17, 2020, 05:45 PM

7. Oh, do report back

This sounds really interesting.

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