Oh, February! I love how you make it totally acceptable to cook with chocolate and other gratifying extravagances! In Life As She Does It’s affinity partnership with Oil Wife Life (Covenant Testing Technologies, #CovenantCares), I was given the challenge to create a recipe using Nutella. CHALLENGE. ACCEPTED.

Some people luh-huh-huuuv the chocolate-y hazelnutty delight, but I also know that some people seem to shame the blameless jar of wonder. Personally, I think that’s because they envision themselves tucked in a blanket on the couch on a dreary day, watching their favorite Hallmark Channel movie with nothing but a jar of Nutella and a spoon to keep them company. Well, you will receive no judgment from me!

Even though I am a low-carb girl that tries to eat as healthy as possible, I also believe in rewards and indulgences from time-to-time. I found this recipe to be a fantastic mix of both and let me just tell you - The Hubster and I were thrilled to have it! It is a rich and luscious, and just perfect for a chilly night!

So my challenge to YOU is to make it for your Valentine, and then get TWO spoons to share the rest of the jar for dessert!

CHOCO-NUT CHICKEN MOLÉ

i 1 small pkg boneless skinless chicken breasts, trimmed (of any extra fat or skin)

1 small pkg boneless skinless chicken thighs, trimmed

extra virgin olive oil (evoo)

sea salt

pepper

paprika

cumin

2 chipotle in adobe, chopped finely

4 cloves garlic, minced

1 small onion, chopped finely

1/2 cup marcona almonds, chopped coarsely

1 tsp sea salt

1 tsp pepper

1 tsp allspice

1 tsp paprika

1 tsp cumin

1/2 tsp garlic powder

1 tsp fresh oregano, or 2 tsp dried

1 can rotel

2 tbs tomato paste

1/4 cup Nutella

1/2 bar unsweetened chocolate, chopped coarsely

3/4 cup chicken broth

Heat a large, dry skillet on high heat for two minutes (I use my cast-iron, of course!). Pour enough evoo to coat the bottom of the skillet and allow to heat another minute. While heating oil, season both sides of chicken with sea salt, pepper, paprika, and cumin by lightly sprinkling to coat. Lower heat to medium-high. Cook about three-to-four chicken pieces at a time in the skillet, careful not to crowd the pan, for about five minutes on each side, placing each batch on paper towel covered platter.

Pour about two tablespoons more evoo into the skillet, and add the chipotle in adobe peppers, garlic, and onion. Cook on medium-high heat for about five minutes, stirring occasionally. While the pepper mixture cooks, slice your chicken and set aside. Add marcona almonds and stir to combine. In a small bowl, stir together sea salt, pepper, allspice, paprika, cumin, and garlic powder, then add to the onion mixture and stir. Sprinkle with oregano and stir again.

Add rotel and tomato paste. Stir and let simmer one minute. Add Nutella, chocolate bar, and chicken broth and stir slowly. Cook and stir until thickened and smooth, about six minutes. Add the sliceed chicken to the pan, cover and simmer on low heat for ten minutes.

Sprinkle with a drizzle of sour cream, some cotija cheese, and serve over brown or cauli rice!!

Happy Valentine’s Day!