Chipotle Chocolate Rub

This mouthwatering spice blend, created and hand blended by The Kitchen Imp, contains ground chipotle peppers, organic, Fair Trade Cocoa powder, and salt, as well as a smattering of other goodness. It's wonderful for pulled pork, chili, and black beans & rice. You'll receive recipes spices. 

Unsure of what to make for dinner? Having guests? Need a gorgeous, tasty dinner for 8 in 45 minutes? This rub is your ticket. Take two roasting chickens, grab your poultry scissors and cut out the back bones (or ask your butcher to do it), rub both sides with Chipotle Chocolate Rub, and put your flattened birds on the grill. Grill on both sides in 10 minute increments until the inner thigh temp reads what the USDA says it should (or what you decided it should). Serve with herbed rice, grilled asparagus, and a green salad.

Alternatively, here's a recipe for a quick Chipotle Chocolate Chicken to knock your -- and your guests -- socks off:

1 medium onion, diced
2 tablespoons garlic, minced
1 tablespoon olive oil
1/3 cup almonds, ground (a food processor or blender will work) or a scant 1/3 cup almond meal
2 tablespoons orange juice concentrate and a scant 1/2 cup water or 1/2 cup orange juice
2 tablespoons of Chipotle Chocolate Rub
14 ounces of tomatoes
1 3-4 pound roasting chicken, cut into pieces

In a large frying pan, cook the onion and garlic in the olive oil until the onion is soft and translucent. Add the Chipotle Chocolate Rub. Stir, cooking for two minutes. Add the almonds and tomatoes, mix, and then turn off the heat. Puree the mixture in a blender, then pour back into the frying pan and cook until the mixture thickens and reduces by 1/4-1/3.

Heat 1 tablespoon of olive oil in the dutch oven. Take the chicken pieces and place them skin side down in the pan, first brown the skin side (3-5 minutes) and then flip and brown the other side. Pour the mixture from the frying pan over the chicken, put on the lid and cook. I cook it until the internal temp of the thigh is 150-155 degrees. Please keep in mind, however, that the USDA says 165 degrees. So you should do that if you're litigious.

I recommend serving this with green beans, cooked briefly and at high heat, so they just start to blister and are still crunchy.

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