CHICKEN DIABLO
DH loves this since it has intense flavor but not too hot for children. I adapted this recipe from the At Home with Family & friends cookbook from Cornerstone Television. Woody's restaurant in Pittsburgh, PA managed by the Antonelli brothers, make this recipe. Great served with crusty bread, rice, and a salad.
Provided by Monica in PA
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In large skillet, heat oil.
- Add chicken and red pepper and saute for 5 minutes until chicken is tender.
- Add mushrooms and saute for 3 additional minutes.
- Add garlic, beef stock and cook for 3-5 minutes.
- Add apple juice, tomatoes, banana peppers, and parsley.
- Salt/pepper to taste.
- Simmer low and uncovered until juices reduce and thicken.
- You may also thicken the liquid with cornstarch or arrowroot powder.
Nutrition Facts : Calories 501, Fat 30.2, SaturatedFat 6.6, Cholesterol 109, Sodium 580.1, Carbohydrate 18.3, Fiber 3.6, Sugar 12.8, Protein 39.8
CHICKEN DIABLO
This Spanish chicken dish was a hit with me and my husband who love spicy food. This recipe tastes similar to buffalo wings, but without all the calories. The leftover chicken can be used chopped over salad greens too.
Provided by Deanna Passero Suppes
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 30m
Yield 8
Number Of Ingredients 9
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.
Nutrition Facts : Calories 298.8 calories, Carbohydrate 14.8 g, Cholesterol 83.7 mg, Fat 14.3 g, Fiber 0.2 g, Protein 27.8 g, SaturatedFat 4.4 g, Sodium 612.2 mg, Sugar 12.4 g
CHICKEN THIGHS DIABLO
Here is a fast microwave chicken dish. It takes no time to prepare and is on the table in less than 30 minutes. This is good cold as well.
Provided by Tebo3759
Categories Chicken Thigh & Leg
Time 29m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine soy sauce & cornstarch in 8" baking dish.
- Stir well & add sherry, ginger, garlic & cayenne.
- Place chicken in dish and coat with soy mixture.
- Cover with wax paper.
- Microwave on high 6 minutes.
- Turn pieces over, stir sauce & spoon over chicken.
- Sprinkle with paprika.
- Cover again & microwave on high 6-8 minutes.
- Rest 5 minutes, spoon sauce over chicken & serve.
CHICKEN DIABLO
Make and share this Chicken Diablo recipe from Food.com.
Provided by Chickensoup
Categories Chicken
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Melt margarine
- Add mutstard, honey and curry powder.
- Mix around to a nice consistency (add more mustard, honey or curry per preference).
- Place chicken in the mixture.
- Cook on 350 for 1 hour (less time for cutlets)
- Baste the chicken every 20 minutes.
Nutrition Facts : Calories 422.2, Fat 35, SaturatedFat 8.1, Cholesterol 53.5, Sodium 487.1, Carbohydrate 14.6, Fiber 0.9, Sugar 13.1, Protein 13.6
POLLO DIABLO (GARLICKY, SPICY, DEEP-FRIED CHICKEN)
Steps:
- In a Dutch oven or deep-fryer heat oil to 375 degrees F.
- In a medium bowl, beat the egg whites with a handheld mixer until frothy. Place the chicken pieces into the egg whites, mixing until each piece is covered. Sprinkle with a pinch each of garlic salt and freshly ground black pepper and stir to distribute.
- Dredge the chicken pieces in cornstarch, draining most of the egg white from chicken by picking up a handful and allowing the egg white to drain while moving to the cornstarch. Cover the pieces completely by turning in corn starch.
- Pick up the chicken in handfuls and transfer from hand to hand to shake off most of the starch. If using a deep-fryer place the pieces into a fry basket. Lower into hot fry oil and shake basket after 10 to 15 seconds to make sure the pieces separate as they cook. Fry until the pieces float on top of the oil and are light brown, approximately 4 to 5 minutes. The chicken should appear somewhat dry, not oily, when the basket is lifted. If frying in a Dutch oven place pieces of chicken in hot oil and fry until light brown, about 5 to 7 minutes.
- For the garlic mixture:
- In a small bowl, add all the garlic mixture ingredients and toss to thoroughly combine.
- Place 1 tablespoon of hot chili oil and 1 teaspoon of sesame oil into a hot wok or saute pan over medium to high heat. Immediately put 4 tablespoons of the garlic mixture and 1/3 cup chopped green onions into the oil, stirring with a spoon to lightly cook the garlic mixture, being careful not to brown. Add approximately 2 cups of the fried chicken and toss to cover with the sauce. Finish them with a pinch of garlic salt. Toss once more and serve. Repeat with the remaining chicken.
CHICKEN SPAGHETTI DIABLO
This is a nice quick spaghetti sauce that tastes like it's been cooking all day! You can adjust the heat by adding more red pepper flakes or adding Serrano peppers like I do! This is from my Hotter Than Hell Cookbook. Recipe would also be good with Italian Sausage instead of chicken. Enjoy!
Provided by KPD123
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a large skillet, saute onions, garlic and mushrooms in butter over medium heat.
- Stir in salt, peppers, and spaghetti sauce and bring to a boil.
- Add cooked pasta and chicken to sauce. Combine well.
- Pour mixture in a greased 2-quart casserole dish. Top casserole with cheeses.
- Bake, uncovered for 20-30 minutes at 350 degrees.
CHICKEN DIABLO
Steps:
- Wash chicken and pat dry. Melt butter in baking dish. Stir in remaining ingredients (except chicken).
- Roll chicken in butter mixture to coat both sides. Arrange meaty side up in a single layer in the same pan.
- Bake in 350 degrees F oven for 1 hour or till chicken is tender and richly glazed.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
CHICKEN FRA DIAVOLO
This is my modification of Giada's Shrimp Fra Diavolo (#155415) with chicken substituted for the shrimp. If you don't like it, Don't blame Giada! :-)
Provided by PickyEater
Categories Chicken Breast
Time 1h
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Cook pasta until almost fully cooked (al dente), drain, and set aside.
- While the pasta is cooking:.
- In a large skillet, over medium-high heat, sauté the onions in two Tbl of olive oil for approximately 3-4 minutes.
- Stir in the garlic and pepper flakes and continue to cook for another 2-3 minutes until the onions become translucent.
- Transfer the onion mixture to a bowl, leaving as much oil as possible in the skillet, and set aside.
- Add the chicken to the pan, sprinkle with salt, and sauté approximately 4-5 minutes until no longer pink (add additional oil as necessary).
- Add the wine to the skillet and deglaze.
- Return the onion mixture to the skillet and add the tomatoes with their juices and oregano. Simmer until the sauce thickens slightly, about 10 minutes.
- Stir in the parsley and basil. Season with more salt, to taste.
- Add the drained pasta to the tomato mixture; stir well and cook for another minute or two to bring the pasta up to temperature and serve.
Nutrition Facts : Calories 590.7, Fat 25.3, SaturatedFat 6, Cholesterol 85.1, Sodium 674.1, Carbohydrate 54.5, Fiber 8.2, Sugar 4.6, Protein 26.9
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