POLLO ALLA DIAVOLA (DEVILISH CHICKEN)
This dish gets it's name from the fact that it is usually seasoned with hot red pepper flakes. In this version, cayenne pepper is used because it is less likely to flake off or burn. The chicken is butterflied to facilitate even grilling. This recipe comes from Mary Ann Esposito of "Ciao Italia."
Provided by threeovens
Categories Whole Chicken
Time P1DT25m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- To butterfly chicken: place chicken breast side down on a cutting board. Using kitchen sissors or a boning knife, cut out backbone (toss or use to make broth).
- Spread open chicken and press down with hands to flatten (it should "crack").
- Rub the chicken all over with olive oil; season with salt, black pepper, and cayenne pepper (or red pepper flakes).
- Cover and refrigerate chicken for several hours or overnight.
- Heat the grill to medium high heat.
- Place the chicken on the grill and cook, turning frequently so as not to burn, until done (internal temperature of 175 degrees F in the thigh), about 20 to 25 minutes.
- After about 10 minutes, begin brushing the chicken with the white wine every time you turn it over.
- Once done, transfer to a cutting board and cut it into serving pieces.
- Serve hot, with lemon wedges.
Nutrition Facts : Calories 687.4, Fat 49.9, SaturatedFat 12.3, Cholesterol 181.1, Sodium 172.3, Carbohydrate 1.5, Sugar 0.6, Protein 45
CHICKEN ALLA DIAVOLA (THE HEALTHY WAY!)
This healthier version uses boneless skinless breasts instead of the traditional whole chicken spatchcocked. Chicken Alla Diavola means "Chicken in the style of the devil", which explains the heat from the hot pepper flakes.
Provided by RobertGoodman
Categories Chicken Breast
Time 46m
Yield 4 Chicken breasts, 4 serving(s)
Number Of Ingredients 7
Steps:
- Trim all of the fat from the chicken breasts. Gently flatten each breast between two sheets of plastic wrap using a cleaver to achieve uniform thickness. Arrange the chicken in a baking dish.
- Combine lemon juice and mustard in a mixing bowl and whisk to mix whiskey in the oil pepper corns and pepper flakes poor the marinade over the chicken. Turn the breasts several times to marinade the chicken. Refrigerate for at least 30 minutes.
- Preheat the grill to high. Oil the grate. Grill the chicken breasts until cooked, about 2 to 3 minutes per side, seasoning with salt and basting with any extra marinade.
Nutrition Facts : Calories 166.9, Fat 10.5, SaturatedFat 2.4, Cholesterol 46.4, Sodium 46.4, Carbohydrate 2.3, Fiber 0.6, Sugar 0.5, Protein 15.6
SPICY CHICKEN WITH OLIVES (POLLO ALLA DIAVOLA CON OLIVE)
Freshly ground black pepper and red pepper flakes bring heat to a classic Italian dish called "Devil's Chicken". If you don't like much pepper, just cut back! This is a recipe from the magazine, La Cucina Italiana. It is easy and presents beautifully. Enjoy!
Provided by Nif_H
Categories Whole Chicken
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Position rack in upper third of oven; heat to 425°F Lightly grease 1 large roasting pan or 2 baking dishes with oil. Open chickens and put them, skin-side up, into pan.
- In a small bowl, mix together mustard, black pepper, marjoram or oregano or sage, rosemary and red pepper flakes. Spread mustard mixture over chickens, distributing mixture evenly; season with salt. Drizzle each chicken with 1 teaspoon oil.
- Bake chickens for 20 minutes. Sprinkle olives over chicken, add wine to pan and continue baking until skin is golden and chicken is cooked through, about 30 to 35 minutes more.
- Transfer pan to a wire rack, tent with tin foil and let chickens rest for 5 minutes, spooning juices over the top. Serve with juices.
Nutrition Facts : Calories 806.7, Fat 56.9, SaturatedFat 15.9, Cholesterol 249.5, Sodium 456.4, Carbohydrate 4.4, Fiber 1.6, Sugar 0.5, Protein 59.3
POLLO ALLA DIAVOLA
Chicken in a thick, spicy jalepeno sauce
Provided by T250994
Time 55m
Yield Serves 2
Number Of Ingredients 0
Steps:
- Add half a chilli, 1 clove of garlic, a teaspoon of herbs and a pinch of paprika ito a bowl and roughly mash together, coat the chicken in this and wrap in foil. Place this in the oven at 200degrees in a fan oven and cook for 30 minutes
- Add the oil to a saucepan and fry the onions on a high heat for around 3 minutes.
- Add the the green peppers, chillies,tomatoes, mushrooms and 1 clove garlic and adjust to a medium heat. Cook this for 4 minutes.
- Add half the tin if tomatoes and a dash of olive oil and simmer, uncovered, for 5 minutes. Then add the extra garlic, herbs and jalepenos and give it a stir
- Use a wooden spoon to mash the larger chunks of tomatoes, both tinned and fresh. Crumble over half the stock cube and stir in the leftover tinned tomatoes and the wine. Simmer for 10 minutes.
- Add a squeeze of lemon and the tomato purée. Continue to cook until the chicken is ready. Stirring occasionally.
- After 30 minutes take the chicken out and open up the foil, return to the oven for 10 minutes turning the heat up to full. Serve with the sauce poured generously over the chicken.
POLLO ALLA DIAVOLA (SPLIT CHICKEN WITH HOT MUSTARD MARINADE)
This is quite a spicy marinade...so beware. Flattening the chicken is the hardest part of this recipe. By flattening the chicken it cooks quicker - more meat exposed to heat the faster it will cook.
Provided by SkinnyMinnie
Categories Whole Chicken
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Combine the marinade ingredients in a large bowl.
- Let stand for a few min, then adjust to taste.
- To flatten the chicken, first rinse the chicken and pat dry.
- With poultry/kitchen shears or a chef's knife, cut through the ribs and pelvic bones where they join the backbone.
- Remove the backbone and any traces jof kidneys left on the chicken.
- Turn the bird breast side down.
- Cut a notch in the breastbone at the wishbone end, and spread the ribcage apart.
- Turn the bird over again, and lean on it with the heel of your hand to flatten it.
- Tuck the wing tips under the rest of the wings, or remove and save for stock or buffalo wings.
- Sprinkle the chicken with salt and rub the marinade all over the meat and skin.
- Marinate for 30 min or up to 2 hours in the refrigerator.
- Heat grill to medium high.
- Start the chicken cooking on the skin side, turn after 10 min, and continue cooking on the bone side until juices run clear when the meat is pierced near the bone. Total cooking time is 25-35 minute.
- Baste frequently with the remaining marinade while cooking, but NOT during the last 10 minute.
Nutrition Facts : Calories 493.8, Fat 44.5, SaturatedFat 8.7, Cholesterol 86.2, Sodium 316.3, Carbohydrate 1.6, Fiber 0.3, Sugar 0.5, Protein 21.7
POLLO AL DIAVOLO (BROILED DEVILED CHICKEN)
Make and share this Pollo Al Diavolo (Broiled Deviled Chicken) recipe from Food.com.
Provided by Michelle_My_Belle
Categories Chicken
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat broiler and place shelf 4 inches (above where meat will be) under the heat.
- Mix butter, oil and pepper in bowl.
- In a separate bowl mix onion, parsley and garlic.
- Add 4 tablespoons of butter mixture to onion mixture; stir and set to the side.
- Wash and pat dry chicken.
- Brush all of chicken with the *Half* of rest of the butter mixture and season with salt.
- Arrange quarters skin side down on broiler rack and cook for 5 minutes.
- Baste again with remaining butter mixture and flip over.
- Broil, basting every five minutes with pan drippings for 10 - 15 minutes or until chicken is cooked through and juices run clear.
- Remove chicken from oven.
- Spread each quarter with onion mixture (pat it down) and broil chicken for another 3-4 minutes until golden brown.
- To serve: place chicken on platter and pour pan drippings over it.
- Garnish with lemons if desired.
Nutrition Facts : Calories 668.4, Fat 58.9, SaturatedFat 23.8, Cholesterol 194.7, Sodium 910.5, Carbohydrate 2.6, Fiber 0.7, Sugar 0.8, Protein 32
LUPA POLLO ALLA DIAVOLA (DEVILED ROAST CHICKEN WITH VEGETABLES)
Make and share this LUPA POLLO ALLA DIAVOLA (Deviled Roast Chicken with Vegetables) recipe from Food.com.
Provided by mahtavajon Nye
Categories Chicken
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- The"devil's oil" needs to steep overnight, and the chicken halves need to marinate at least four hours DEVIL'S OIL: Combine all ingredients in heavy small saucepan.
- Cook over medium heat until oil bubbles at edge of pan and thermometer registers 200 degrees F, stirring occasionally, about 10 minutes.
- Set oil aside overnight to steep.
- Strain oil through fine sieve into small bowl, pressing on solids to extract as much oil as possible.
- Season oil to taste with salt.
- (Can be made 3 days ahead. Cover and refrigerate. Bring to room temperature before serving.) CHICKEN?
- VEGETABLES: Whisk 1 cup olive oil and 1/4 cup pepper in 15 x 10 x 2-inch glass baking dish to blend.
- Add chicken halves to pepper oil; turn to coat well and arrange in single layer.
- Tuck lemon slices between and on top of chicken halves.
- Spoon some pepper oil fro dish over chicken halves.
- Cover with plastic wrap and refrigerate overnight, turning chicken halves occasional.
- Preheat oven to 500 degrees F.
- Heat 2 heavy large (11- to 12-inch) ovenproof skillets (preferably cast iron) over medium-high heat 5 minutes.
- Add 3 tablespoons olive oil to each.
- Remove chicken halves from pepper oil and discard lemon slices; sprinkle each chicken half with coarse salt and black pepper.
- Place 2 chicken halves, skin side down, in each skillet.
- Cook until skin is deep golden brown, about 8 minutes.
- Place skillets in oven and roast until chicken is cooked through and thermometer inserted into thickest part of thigh registers 180 degrees F, about 25 minutes.
- Using tongs, turn chicken skin side up in skillets; let rest 5 minutes.
- Heat remaining 4 tablespoons olive oil in heavy large saucepan over medium-high heat.
- Add onion, carrots and celery; sauté until celery begins to look translucent, about 8 minutes.
- Add chicken broth and bring to boil.
- Reduce heat to medium-low; cover saucepan and simmer until vegetables are tender, about 25 minutes.
- Mix glaze into vegetables; season with salt and pepper.
- Spoon vegetables onto platter.
- Drizzle with extra-virgin olive oil.
- Top with chicken.
- Serve chicken and vegetables, passing devil's oil separately.
RUTH REICHL'S CHICKEN DIAVOLO
Ruth Reichl developed this crispy, spicy chicken after eating pollo alla diavola at Lupa restaurant in New York. The actual cooking time is short, but the recipe does require making the chile oil in advance and marinating the chicken. She suggests buying hot chile oil if you are in a hurry. Be careful; the chicken can produce a lot of smoke in cooking.
Provided by Kim Severson
Categories main course
Time P2DT45m
Yield 3 to 4 servings
Number Of Ingredients 8
Steps:
- Make the chile oil: Chop jalapeño and serrano chiles and put them in a small saucepan with 3/4 cup olive oil. Add hot paprika and grind in a fair amount of black pepper. Steep over medium heat for about 15 minutes. Let sit overnight, or all day.
- Strain chile oil into a large bowl. Slice 2 lemons and add them to the bowl. Season with salt. Coat chicken with the oil, put in a zip-top bag and let it sit in the refrigerator for at least 4 hours or up to a day.
- Heat oven to 500. Heat a cast-iron skillet until it's quite hot (about 5 minutes). Meanwhile, remove the chicken from the chile oil and pat it dry. Sprinkle it with salt and shower it with pepper; you need a lot. Slick the bottom of the pan with olive oil and put the chicken, skin-side down, in the hot skillet. Cook until the skin is crisp and golden, 8 to 10 minutes. Turn the chicken skin-side up.
- Put the skillet in the oven and roast about 20 minutes, or until a thermometer registers 170 degrees in the thickest part of the thigh. Sprinkle with juice from half a lemon, shower with more pepper and allow to rest 10 minutes before serving.
Nutrition Facts : @context http, Calories 922, UnsaturatedFat 58 grams, Carbohydrate 7 grams, Fat 79 grams, Fiber 3 grams, Protein 48 grams, SaturatedFat 16 grams, Sodium 798 milligrams, Sugar 2 grams, TransFat 0 grams
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