Pollo Al Diavolo Broiled Deviled Chicken Recipes

BRINED BUTTERFLIED CHICKEN ALLA DIAVOLA WITH LEMONY FENNEL SLAW

Steps:

• For the brine: Bring 4 cups water, the salt, peppercorns, garlic and chiles to a boil. Stir until the salt is dissolved. Remove the brine from the heat and cool slightly. Stir in the ice cubes. The brine should be cold when you add the chicken. Add the chicken, cover and refrigerate for at least 1 hour and up to 4 hours.
• Meanwhile, for the lemony fennel slaw: Whisk the mayonnaise, lemon zest, lemon juice and sugar in a large bowl. Add the cabbage, fennel, fronds and parsley in a large bowl and sprinkle with salt and pepper. Cover and refrigerate for at least 30 minutes.
• Remove the chicken from the brine, rinse well with cold water and pat dry. Place the chicken skin-side up on a baking rack set over a baking sheet. Refrigerate the chicken for at least 1 hour and up to 4 hours. This will allow the chicken skin to dry out and produce a crisper crust on the grill.
• Meanwhile, for the chile oil: Combine the oil, peppercorns, chiles, garlic, oregano and salt in a small saucepan over low heat and simmer. Remove the saucepan from the heat and keep at room temperature for at least 30 minutes and up to 4 hours. Transfer the oil to a blender and blend until smooth. Drain the oil into a bowl.
• Heat the grill for direct medium heat and indirect grilling. If using charcoal, make sure the bottom vents and top vents of the grill are open.
• Remove the chicken from the refrigerator 30 minutes before grilling. Brush the chicken with 3 tablespoons of the chile oil and sprinkle with salt and pepper. Place the chicken skin-side down over the coals, on direct heat. Grill the chicken until the skin is golden brown and crispy, about 10 minutes. Flip the chicken and move it over the indirect heat. Cover the grill and cook the chicken until a meat thermometer inserted into the thickest part of the thigh registers 160 degrees F, about 30 minutes. Add coals as necessary to maintain the grill temperature at about 400 degrees F.
• Transfer the chicken to a cutting board; wait 10 minutes before carving. Carve the chicken and drizzle with the remaining chile oil. Garnish the chicken with grilled lemon halves and parsley leaves. Serve with the lemony fennel slaw on the side.

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 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 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.

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 FRA DIAVOLO

Steps:

• Preheat the oven to 350 degrees. Heat the oil in a large skillet and brown the chicken pieces on all sides for about 15 minutes. Remove the chicken to a large casserole.
• In the same oil saute the garlic and onions until golden, then stir in the tomatoes, white wine, chopped parsley, salt, and a little black and red pepper. Simmer over low heat for about 10 minutes, then pour over the chicken in the casserole. Now cover and place the casserole in the oven for 1 hour.
• While the chicken cooks, prepare whatever pasta you desire and serve with the chicken peices and sauce poured over.

RUTH REICHL'S CHICKEN DIAVOLO

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.

POLLO AL DIAVOLO (BROILED DEVILED CHICKEN)

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.