Pollo Al Diablo A La Daisy Recipes

POLLO AL DIABLO

Steps:

• In a bowl, mix hot sauce,honey, and sour cream until well blended. Add paprika, cumin and ketchup and beat vigorously until sauce is well blended and smooth,.
• Marinate the chicken in half the sauce for at least 2 hours in the refrigerator. Heat a heavy skillet or grill coated with vegetable oil. Brown breast halves on both sides in oil until cooked through(about 15 minutes).
• Heat rest of sauce and serve with the chicken.

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.

POLLO GUISADO

Steps:

• Boil the chicken for 25 minutes or until cooked. Set aside.
• In a blender combine the tomatoes, chipotle sauce, garlic, cumin, pepper, salt and add 9 ounces of water and blend for a few seconds.
• In a saucepan add the vegetable oil and onions and cook for 3 minutes or until the onions turn golden.
• Add the chipotle mixture and the chicken to the saucepan with the onions and cook over medium heat 15 minutes.

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.

POLLO ALLA DIAVOLA

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.

CHICKEN à LA DIABLE

Steps:

• Preheat oven to 375°F. Whisk flour, 2 teaspoons salt, and black pepper in a medium bowl. Beat eggs, Dijon mustard, and cayenne in another medium bowl. Mix the bread-crumbs and remaining 1 teaspoon salt in a third medium bowl.
• Dredge 1 chicken breast in flour mixture, shaking off excess. Coat with egg mixture, then dredge in breadcrumbs. Transfer to a wire rack. Repeat with remaining chicken.
• Heat oil in a large ovenproof skillet over medium heat. Add chicken; cook until golden, 2-3 minutes. Flip chicken; transfer to oven. Bake until cooked through, about 12 minutes.

POLLO ALLA DIAVOLA

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 DIABLO (GARLICKY, SPICY, DEEP-FRIED CHICKEN)

Steps:

• Combine all of the ingredients for the garlic mixture in a small bowl.
• Heat about 5 inches of oil in a deep, heavy-bottom pan or deep fryer until a deep-fry thermometer reads 375 degrees. Line a plate with paper towels.
• In a medium bowl, beat egg whites with a hand held mixer until frothy. Add the chicken pieces, turning to coat each piece evenly. Season with garlic salt and black pepper and stir to distribute.
• Put the cornstarch in a shallow bowl. Lift the chicken from the egg whites, letting the excess liquid fall back into the bowl. Dredge the chicken pieces in the cornstarch, turning to coat evenly.
• When ready to fry, pick up about half the chicken in handfuls and transfer from hand to hand to shake off most of the cornstarch. Carefully add the chicken to the oil. After 10 to 15 seconds, stir , or shake the deep-fry basket, to make sure the pieces aren't sticking together. Fry until the chicken floats to the top of the oil and is light brown, 3 to 5 minutes. (The chicken should appear somewhat dry, not oily, when lifted from the oil.) Drain on the paper towels. Repeat with the remaining chicken.
• Heat a wok or skillet over medium to high heat and add 1 T of the hot chili oil and 1 t of the sesame oil. Add half the garlic mixture and half the green onions and stir-fry, taking care not to let the garlic brown. Add half the fried chicken and toss to coat wiith the sauce. Season with the garlic salt and toss once more. Repeat with the remaining ingredients and chicken.
• Serve.

POLLO GUISADO

Steps:

• Heat olive oil over medium-high heat in a Dutch oven. Season chicken with salt and pepper and add to the hot pot to brown, 6 to 7 minutes per side. Transfer chicken a bowl and cover with an aluminum foil tent.
• Reduce heat to medium; add onion to the pot and saute until translucent, about 5 minutes. Add garlic and cook for 1 minute. Stir in sofrito and cook for 2 to 3 minutes. Add potatoes, chicken broth, tomato sauce, sazon, cumin, and bay leaf; bring to a boil. Return chicken to the pot. Cover and cook for 1 hour. Remove chicken.
• Mix water and cornstarch together in a small bowl; stir into simmering mixture until nicely thickened. Place chicken back into the pot and continue to cook about 10 minutes more.

POLLO AL DIABLO A LA DAISY

Steps:

• S&P chicken. Brown in oil. Remove chicken & drain on paper towels. Spoon off all but 2 T oil. Add red paper flakes & cook until sizzling. Add chorizo, so it releases color & aroma. Stir in sofrito & scrape up bits. Cook until sizzling. Stir in alcaparrado & bay leaves. Pour in white wint, bring to a boil & cook until wine has almost completely evaporated. Stir in tomatoes & oregano, return chicken to pan. Bring to a boil. Add chicken broth, cover & cook until chicken is tender, about 30 minutes. Remove cover & cook until sauce is slightly reduced, about 10 minutes. Check seasoning.