Deanna’s Original Recipe for Cocoa Chicken

Level: Very Easy

Prep Time: Not too long

Cook time: N/A

Yield: Enough for everyone

Ingredients:

• 3 - 5 not-so-fresh nuggets of, well, dog poop
• Several handfuls of freshly picked herbs (crabgrass and sweet clover are excellent choices; however any indigenous variety of grass will suffice)
• Some dry dirt and/or sand
• Pinecones, itchy balls and/or acorns, for garnish (if in season)

After carefully collecting all ingredients from your backyard, combine poop and herbs in a medium bucket. If no spoons are available any stick will do to mix ingredients together. Season to taste with dirt and/or sand. Arrange poop mixture in an old dog bowl or on a decorative plastic frisbee. Garnish. Enjoy! NOTE: Since Deanna’s Original Recipe is quite basic, it easily lends itself to creative embellishment.

Go for it! In fact, it has inspired many great recipes; so, listed below for your convenience, are just a few “variations on the theme” of Deanna’s Cocoa Chicken…that you might actually enjoy.

From FoodNetwork.com

Paula Deen’s Quick Chicken Mole

Cook: Time: 1 hr 25 min 
Level: Easy
Yield: 6 to 8 servings
Prep: 15 min Inactive Prep: 30 Cook: 1 hr 25 min Total: 1 hr 40 min

Ingredients:

2 tablespoons olive oil

1 onion, chopped
3 cloves garlic, chopped
2 tablespoons chili powder
· 1 teaspoon ground cumin
· 1/2 teaspoon ground cinnamon
· 1 can diced tomatoes, drained
· 1 bell pepper, chopped
· 2 chipotle peppers, roughly chopped
· 1 (10-ounce) can chicken broth
· 2 tablespoons peanut butter
· 2 ounces bittersweet chocolate, chopped
· 1 (5-pound) chicken, cut into 8 pieces
· Toasted pepitas (pumpkin seeds), for garnish
· White rice, for serving

Directions
Preheat oven to 350 degrees F.
Heat oil in a saute pan over medium heat. Add onion and saute until translucent. Add garlic and spices and continue to saute to toast and develop flavor. Add diced tomatoes, peppers, chipotles, broth, peanut butter, and chocolate. Simmer for 10 minutes. Strain and puree until smooth.
Sear the chicken in a heavy bottomed hot saute pan over medium-high heat until browned on both sides. Add to casserole dish, cover with sauce and braise the oven for 45 minutes to 1 hour. Garnish with pepitas and serve with white rice.