Diablo Chicken Chili Food

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 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.

DIABLO CHICKEN CHILI

Steps:

• In a large Dutch oven, brown chicken in oil, along with garlic and 1 teaspoon each of chili powder and cumin.
• Remove chicken and cube/shred when cool.
• Sauté vegetables (onions, peppers and carrots) with remaining amount of chili powder and cumin until they are soft.
• Add the rest of the ingredients and simmer covered for 3 hours. Serve over cornbread or cooked rice.

CAPO'S CHICKEN DIABLO

Steps:

• Preheat oven to 350 degrees F.
• In a small skillet, add the oil.
• Saute mushrooms with wine and nutmeg until the wine has evaporated and the mushrooms are softened.
• Set aside to cool.
• In a bowl, combine cream cheese, thyme, garlic salt and oregano.
• Add mushrooms and stir to combine.
• Pound out each chicken breast until flat.
• Spread with equal parts of the mushroom filling.
• Roll the chicken and place seam side down in a baking pan.
• Bake for 15 minutes.
• Meanwhile, mix the sugar, pecans, mustard and parsley.
• Spread on top of the chicken.
• Bake an additional 10 to 15 minutes or until cooked through.

BIG JOHN'S CHILI DIABLO

Steps:

• In a large high sided electric skillet (or large stew pot) combine beef and sausage and brown over med-high heat (sausage should be just crispy on the outside and beef should be nicely browned, not grey).
• Add onion when almost finished and cook until onions are tender.
• Combine all dry ingredients and spices in a small bowl and set aside.
• Add tomatoes and beans to skillet mixing well and bring to a slow boil.
• Add spice mix and stir well, continuing to boil.
• Add bacon, corn, peppers and remaining ingredients to chili and mix well.
• Reduce heat to low simmer and cover.
• Cook for 2 hrs, stirring occasionally.
• Finished chili should be thick.

CHICKEN DIABLO

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.

CHICKEN DIABLO CHILI - LLBEAN RECIPE - (5/5)

Steps:

• Brown chicken breasts in hot oil, in large pot with 1 clove garlic, 1 teaspoon chili powder and 1 teaspoon cumin. Set aside. Cube when cool. In the same pot, saute, green peppers, onions remaining garlic, mushrooms and carrots in 1/2 stick of butter with 2 teaspoons of chili powder and 2 teaspoons cumin. Add remaining ingredients and rest of spices. Simmer for 3 hours. SOURCE:*L.L. Bean Christmas Recipe Card

CHICKEN SPAGHETTI DIABLO

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.

CHI-CHI'S DIABLO SAUCE

Steps:

• Brown ground pork, onions.
• Add diced chilis, La Victoria salsa.
• Add 3 cups water.
• Add Ortega taco seasoning.
• Add 1/2 tsp salt.
• add 2 tbsp cumin.
• combine 2 tbsp corn starch and 1/4 cup water and add too sauce.
• continue to simmer till thickened.