Cocoa Chili Braised Chicken Thighs

Name: Cocoa Chili Braised Chicken Thighs
Prep time: 10 min
Cook time: 40 min
Yield: 4 servings
Ingredients: Canned Tomatoes — 1 can (14 oz); Chicken Thighs — 1.5 lbs; Chili Powder — 2 tsp; Cocoa Powder — 1 tbsp; Cumin — 1 tsp; Garlic — 3 cloves, minced; Kidney Beans — 1 can (15 oz), drained and rinsed; Olive Oil — 2 tbsp; Onion — 1 medium, diced; Pepper — 0.5 tsp; Salt — 1 tsp; Worcestershire Sauce — 1 tbsp

Deep, smoky, and rich — these chicken thighs are slow-simmered in a bold chili-cocoa sauce that layers bittersweet cocoa powder with warming spices for an unforgettable weeknight dinner. Serve over rice or with crusty bread to soak up every drop.

dinner one-pan gluten-free comfort food

🔥 Calories per serving: 420

🍽️ Serves: 4

⏱️ Prep: 10 min

🍳 Cook: 40 min

Ingredients

Canned Tomatoes	1 can (14 oz)
Chicken Thighs	1.5 lbs
Chili Powder	2 tsp
Cocoa Powder	1 tbsp
Cumin	1 tsp
Garlic	3 cloves, minced
Kidney Beans	1 can (15 oz), drained and rinsed
Olive Oil	2 tbsp
Onion	1 medium, diced
Pepper	0.5 tsp
Salt	1 tsp
Worcestershire Sauce	1 tbsp

Instructions

Pat the chicken thighs dry and season on both sides with salt, pepper, and 1 tsp of the chili powder.
Heat olive oil in a large deep skillet or Dutch oven over medium-high heat. Sear the chicken thighs skin-side down for 4–5 minutes until golden brown, then flip and sear for 2 more minutes. Transfer to a plate.
Reduce heat to medium. Add the diced onion to the same pan and cook, stirring occasionally, for 4 minutes until softened. Add the garlic and cook for 1 more minute until fragrant.
Stir in the remaining 1 tsp chili powder, cumin, cocoa powder, and Worcestershire sauce. Cook for 30 seconds, stirring constantly, to bloom the spices and cocoa.
Pour in the canned tomatoes with their juices, crushing any large pieces with a spoon. Add the drained kidney beans and stir everything together.
Nestle the seared chicken thighs back into the sauce, skin-side up. Bring to a gentle simmer.
Cover and cook over low-medium heat for 25 minutes, until the chicken is cooked through and registers 165°F internally.
Remove the lid and simmer uncovered for an additional 5 minutes to thicken the sauce slightly. Taste and adjust salt and pepper as needed before serving.