Spicy Chicken With Olives Pollo Alla Diavola Con Olive 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.

SPICY CHICKEN WITH OLIVES (POLLO ALLA DIAVOLA CON OLIVE)

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.

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.

SPICY CHICKEN WITH OLIVES

Steps:

• Sprinkle the chicken with salt and pepper. Heat oil in a heavy large frying pan over medium heat. Add the chicken and cook until golden brown, about 5 minutes. Remove the skillet from the heat. Stir in the garlic, olives, 3 tablespoons of parsley and capers. Add wine (stock). Bring to a boil. Reduce heat to medium-low. Cover and simmer until the chicken is just cooked through, turning occasionally, about 10 mintues.
• Transfer the chicken mixture to a platter. Spoon the sauce over. Sprinkle with the remaining parsley and serve.
• Chili Oil:.
• 2 Cups olive oil.
• 4 Teaspoon red pepper flakes.
• Combine the oil and red pepper flakes in a heavy small saucepan. Cook over low heat until a thermometer registers 180 degrees F, about 5 minutes.
• Remove from heat. Cool to room temperature, about 2 hours. Transfer the oil and pepper flakes to a 4 ounce bottle. Seal the lid. Refrigerate up to 1 month.

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.

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 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 BREAST WITH ORANGE AND GAETA OLIVES (POLLO CON OLIVE ED ARANCI)

Steps:

• In a large skillet, over medium heat, heat the olive oil. Season the chicken with 1/2 teaspoon of salt, and lightly dredge it in flour. Lightly brown the chicken in the skillet (you want the chicken to end up with a blond-colored crust) on both sides, about 2 minutes per side. Cook the chicken in batches if necessary, depending on the size of your skillet. Remove pieces to a plate as they color.
• Once the chicken is colored, add the butter and onion and cook until softened, about 3 to 4 minutes. Add the olives, orange juice and zest, white wine, and fennel powder. Put chicken back in the skillet, and simmer until the chicken is just cooked through and the sauce coats the chicken, about 3 to 4 minutes. Season with remaining salt, sprinkle with the parsley, and 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.