Pollo Alla Diavola Devilish Chicken Recipes

POLLO ALLA DIAVOLA ("DEVIL-STYLE" GRILLED CHICKEN)

Steps:

• Begin by butterflying a young chicken: cut away the chicken's back bone with kitchen shears and spread the chicken flat, skin side up. Cover the chicken with a sheet of waxed paper and, with the bottom of a frying pan, give the chicken a few good whacks to flatten it even more, but without breaking it up.
• Place the chicken on a platter and season it generously on both sides with olive oil, salt and red pepper flakes. To this, I often add the juice of half a lemon. Let the chicken marinate for about an hour or so.
• Heat up your grill and grill the chicken on both sides, over a moderate flame, until nice and golden brown all over, about 15-20 minutes per side. A little charring on the edges is perfectly fine-and even desirable. I find that a grilling basket makes the job very easy and helps keep the chicken flat, but you can simply place the chicken directly on the grill if you prefer, placing a brick or other heavy weight on top to keep the chicken flat.
• Serve your pollo alla diavola right away, although it is tasty at room temperature as well.

POLLO ALLA DIAVOLA (CHICKEN DEVIL'S STYLE)

Steps:

• On a stove burner, heat the olive oil in a small pan over medium heat. Add the chili pods and sauté them until they are a deep, dark brown. Turn off the heat and cool the olive oil and throw away the browned chilies. (The alternative is to add tabasco sauce to the oil to make it hot without cooking it). Crack the leg and wing joints of the chickens loose and spread them out, skin side up on a board or clean counter. Pound the chickens with a meat mallet to flatten them out. Add the juice of 1 of the lemons to the seasoned olive oil along with 3 or 4 twists of pepper. Put the chicken halves in a big bowl, pour the seasoned olive oil over them and turn the pieces over and over to coat them well. Let the chicken stand for 1 to 2 hours, turning the halves from time to time. Start your charcoal grill. When your grill is heaped high with hot coals, put the marinated chicken halves on to cook, skin side down. Sprinkle the chicken with salt and a little more pepper, grill thoroughly, turning and basting with the remaining marinade. The chicken is done when it is tender and has a dark brown crust all over (some spots may well be charred) You can use the broiler in your oven, but an oven broiler never seems to get hot enough. If you want to try, preheat the broiler, put the chicken as close to the flame or coil as possible and broil it, turning it frequently and basting it often. Serve chicken hot with lemon wedges.

POLLO ALLA DIAVOLA (DEVILISH CHICKEN)

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.

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.

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.

LUPA POLLO ALLA DIAVOLA (DEVILED ROAST CHICKEN WITH VEGETABLES)

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.