Chicken A La Diable Food

CHICKEN A LA KING

Steps:

• In a large saucepan over medium heat, melt 1/4 cup of the butter, and saute the shallots until softened, about 4 to 5 minutes. Sprinkle in the flour, and cook, stirring with a wooden spoon for 2 minutes. Whisk in the sherry and broth and bring to a boil while stirring. Add the parsley and thyme sprigs, lower the heat to maintain a gentle simmer. Cook the sauce for 30 minutes, stirring frequently.
• Meanwhile, heat the remaining butter in a large skillet over medium-high heat, saute the mushrooms until golden brown, about 5 minutes. Season with salt and pepper. Strain the sauce into mushrooms and season with the salt, pepper, cayenne, and nutmeg. Whisk in the creme fraiche.
• Add the minced parsley, chicken, and chives to the sauce, and bring to a simmer. Adjust seasoning with salt and pepper. Serve immediately over noodles, toast points, split baking powder biscuits or wrapped in crepes.
• Put the parsley, thyme, onion, carrot, celery, and chicken breasts in a medium saucepan. Cover with the broth, and bring just to a boil. Lower the heat to very low and cover. Poach the chicken for 20 minutes or until firm to the touch. Remove the pan from the heat, uncover, and cool the chicken in the liquid for 30 minutes.
• Transfer the chicken to a cutting board and reserve the liquid. Bone and skin the chicken and cut the meat into cubes. Discard the bones and skin.
• Strain the broth and store, covered, in the refrigerator for 3 days or freeze for later use. Remove any fat from the surface of the broth before using.
• Yield: 4 to 6 servings

SHRIMP A LA DIABLA (CAMARONES A LA DIABLA)

Steps:

• Heat a large skillet over medium heat; add vegetable oil, then add the Yunnan chiles. Fry until the chiles are a dark red color, about 5 minutes.
• Add chiles to a 64-ounce blender along with the garlic, salt, pepper, 2 tablespoons melted butter and 2 cups water. Blend together until you have a thick, smooth consistency, about 3 minutes.
• Heat a large skillet over medium heat, then add blended diabla sauce and bring to a boil (see Cook's Note).
• Heat a separate skillet over medium heat and add remaining 2 tablespoons melted butter. Saute shrimp until they are half cooked, about 3 minutes, then add the diabla sauce. Keep over medium heat until shrimp are fully cooked, another 3 minutes.
• Serve shrimp with a side of rice and beans and enjoy with corn or flour tortillas.

THE ORIGINAL CAMARONES A LA DIABLA

Steps:

• Heat oil in a large skillet over low heat. Add onion and garlic; cook until onion is tender, about 5 minutes. Add dried chiles; cook, stirring constantly, until fragrant, 2 to 3 minutes. Add tomatoes; cook until slightly softened, about 3 minutes. Stir in water and bring to a boil. Reduce heat and simmer until peppers are softened, about 10 minutes.
• Blend chile mixture, orange juice, and bouillon in a blender until smooth. Strain through a sieve set over a bowl; discard solids.
• Sprinkle shrimp with salt and black pepper. Rinse and dry the skillet. Heat butter and oil in skillet over medium heat. Add onion and garlic; cook, stirring, until tender, about 5 minutes. Add shrimp; cook just until browned on both sides, about 3 minutes. Transfer shrimp to a bowl.
• Add sauce to the skillet; simmer over medium heat until slightly thickened, 2 to 3 minutes. Add shrimp; simmer until cooked through, about 5 minutes.

CHICKEN DIABLE

Steps:

• 1. Rinse chicken pieces, pat them dry and remove skin if you wish. Melt the butter in the bottom of 13x9 pan. Stir in the remaining ingredients. Roll chicken in butter mixture to coat both sides then arrange meaty side up in a single layer in same pan.
• 2. Bake in a preheated 375 oven 1 hour or until chicken is tender and richly glazed.

CHICKEN A LA DIABLE

Steps:

• Preheat the oven to 375 degrees.
• Melt the butter in a roasting pan.
• In a small bowl, mix together the mustard and cayenne pepper.
• Brush the mustard onto the chicken, and then dip the chicken in eggs and dredge in the breadcrumbs.
• Arrange the chicken breasts in the roasting pan and bake for 30-40 minutes, turning once.
• Serve immediately.

POULET á LA DIABLE - DEVILED CHICKEN

Steps:

• Cut chicken into serving portions; season with salt and pepper and brown in melted fat.
• Remove chicken from pan; stir flour and dry mustard into pan drippings and stir well to incorporate all the bits into the roux.
• Add stock and cook until mixture thickens, stirring constantly.
• Add next three ingredients to cooked sauce; place chicken in sauce, cover pan and simmer until tender.
• Turn into a casserole dish, add wine; pipe mashed potatoes around the edge and across the top in a decorative manner.
• Place in a 400F oven until potatoes are lightly browned.

CHICKEN DIABLE

Steps:

• Melt butter in shallow baking pan.
• Stir in next 4 ingredients.
• Roll the chicken pieces in this and bake at 375F degrees for 30 minutes on each side.
• Put on platter and sprinkle with paprika.

OEUFS A LA DIABLE

Steps:

• Halve the eggs carefully and, using a small spoon, remove the yolks to the top of a potato ricer or food mill.
• Press the yolks through into a bowl and beat in the mayonnaise, oil, lemon zest, butter, relish, salt and pepper.
• Spoon into pastry bag (use a star tip for pretty filling!).
• Set egg whites on a flat surface and pipe even amounts of filling into each cavity. Dust with paprika.
• Place finished eggs on a serving platter (with additional garnish veggies if desired), cover and chill until needed.

CHICKEN DIABLO

Steps:

• In a medium bowl, mix together the hot pepper sauce, sour cream, ketchup and honey until smooth. Season with paprika and cumin. Set aside half of the sauce for serving later, then place chicken breasts in the remaining sauce to marinate. Cover and refrigerate for at least 2 hours.
• Heat vegetable oil in a large skillet over medium heat. Add garlic and cook until fragrant. Place chicken breasts coated with marinade into the skillet, and cook until nicely browned on each side, and meat is cooked through, about 20 minutes.
• Meanwhile, heat reserved marinade in a small saucepan or in the microwave. Serve chicken breasts over white rice, or over salad greens with sauce spooned over the top.