Recipe

Chocolate Mayan Jungle Bird Recipe

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Ingredients

Directions

Step #1 In a large bowl, mix together sweetened condensed milk, & 2 tbsp chicken granules.
Step #2 Place chicken breasts in bowl, & turn to coat all sides of the chicken.
Step #3 Cover, & put in the fridge for at least 5 to 6 hrs; overnight is best.
Step #4 Preheat oven to 425F degrees F (220 degrees C).
Step #5 In a roasting pan, heat 4 tbsps of the oil on the stove top over medium-high heat.
Step #6 Cook onion, chile pepper, bay leaves, peppercorns, & shallot with rosemary, thyme, garlic, carrot, juniper berries, celery, cloves & cinnamon stick in oil until vegetables are evenly browned.
Step #7 Stir in 1 c wine, cover, & cook in the preheated oven for 25 mins; slowly add in the remaining wine to the pan during this time.
Step #8 Stir in chicken stock, & continue cooking for 1 hr.
Step #9 Strain contents of roasting pan into a saucepan.
Step #10 Cook over medium-low heat to reduce sauce.
Step #11 Melt chocolate in the sauce, stirring until smooth.
Step #12 In a large skillet, heat the remaining two tbsps of oil.
Step #13 Spice up chicken with remaining chicken granules, covering both sides generously.
Step #14 Cook in hot oil until evenly browned & cooked through.
Step #15 Pour sauce over chicken, & heat through.
Step #16 .
Enjoy the Chocolate Mayan Jungle Bird recipe

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