POLLO ALLA DIAVOLA
Maialino chef Nick Anderer likes to serve this spicy chicken and peppers dish family-style for everyone to share.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Number Of Ingredients 10
Steps:
- Place red-pepper flakes in a spice grinder; pulse until ground. Season chicken with salt and pepper; sprinkle ground red-pepper flakes on flesh side of chicken only. Tear marjoram sprigs and 4 thyme sprigs; sprinkle evenly over both sides of chicken. Place in a large baking dish, cover, and refrigerate overnight.
- Preheat oven to 425 degrees.
- Heat a large cast-iron skillet over high heat; add olive oil. Remove marjoram and thyme from chicken. When olive oil is hot, add chicken, skin-side down. Place an aluminum foil-wrapped brick on top of chicken and transfer to oven. Cook until juices from chicken run clear, 8 to 10 minutes; turn and cook for 30 seconds more.
- Transfer chicken to a large plate and set aside. Drain fat from skillet and return to medium-high heat. Add tomato paste and cook, stirring, scraping up any browned bits in pan, about 1 minute. Remove 1/2 cup of pickling liquid from peppers and add to skillet, along with chicken stock, 6 pickled peppers, and remaining 2 sprigs thyme. Let cook until sauce is reduced by half, 3 to 5 minutes.
- Transfer sauce to a large serving platter; top with chicken; serve.
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
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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- Using kitchen shears, remove the wing tips and the backbones from the chickens. Set the chickens on a large rimmed baking sheet, skin side up, and press down firmly on the breastbones to flatten them so that the legs face the breasts. Score each breast, drumstick, thigh and wing halfway to the bone in two places per part. Drizzle all but 2 tablespoons of the vinegar-oil mixture over both sides of the chickens and rub the mixture into the meat. Cover and refrigerate for 1 hour.
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