Chicken A La Diable Recipes
CHICKEN A LA DIABLE
Chicken a la Diable roughly translates into "chicken of the devil" because of the hot seasonings - mustard and cayenne.
Provided by Cucina Casalingo
Categories High Protein
Time 45m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven to 375 degrees.
- Melt the butter in a roasting pan.
- In a small bowl, mix together the mustard and cayenne pepper.
- Brush the mustard onto the chicken, and then dip the chicken in eggs and dredge in the breadcrumbs.
- Arrange the chicken breasts in the roasting pan and bake for 30-40 minutes, turning once.
- Serve immediately.
Nutrition Facts : Calories 327, Fat 16, SaturatedFat 6.5, Cholesterol 168.1, Sodium 316.6, Carbohydrate 10.5, Fiber 0.9, Sugar 1.2, Protein 33.5
CHICKEN DIABLO
This Spanish chicken dish was a hit with me and my husband who love spicy food. This recipe tastes similar to buffalo wings, but without all the calories. The leftover chicken can be used chopped over salad greens too.
Provided by Deanna Passero Suppes
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 30m
Yield 8
Number Of Ingredients 9
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.
Nutrition Facts : Calories 298.8 calories, Carbohydrate 14.8 g, Cholesterol 83.7 mg, Fat 14.3 g, Fiber 0.2 g, Protein 27.8 g, SaturatedFat 4.4 g, Sodium 612.2 mg, Sugar 12.4 g
CHICKEN A LA DIAVOLO
This recipe is courtesy of Terrance Brennan, Picholine Restaurant, New York City. Simple and VERY easy. You won't be sorry
Provided by The Kissing Cook
Categories Chicken
Time 35m
Yield 1 chicken, 4 serving(s)
Number Of Ingredients 6
Steps:
- In a large bowl, bruise lemon zest and rosemary between fingers to release oils. Stir in 6 Tbs. oil and the garlic. Place chicken in marinade, cover and refrigerate, turning occasionally, at least 8 hours or overnight. Preheat oven to 450°F Remove chicken from marinade and season with salt and pepper. Heat remaining 4 Tbs. oil in a large skillet over high heat until oil is hot, but not smoking. Add chicken, skin-side down. Place chicken brick on top of chicken. (I just wrap a brick in heavy duty aluminum foil) Cook until the underside is golden brown, about 4 minutes. place skillet with brick in oven and bake until juices run clear when pierced in the thickest part of the ghigh about 14 minutes. Serves 4. Serve with rice pilaf.
Nutrition Facts : Calories 965.5, Fat 80, SaturatedFat 18.9, Cholesterol 243.8, Sodium 228.3, Carbohydrate 1.2, Fiber 0.1, Protein 57.5
More about "chicken a la diable recipes"
POLLO A LA DIABLA – MEXICAN DEVILED CHICKEN - THE …
From themountainkitchen.com
- Heat the oil in a Dutch Oven or heavy pot, over medium-high heat. Add the onions and sauté until soft; about 5 to 7 minutes. Remove the onions from the pot and add the chicken to the pot; brown on all sides.
- While the chicken is browning, blend the chipotle peppers with the chicken broth using a hand blender or blender. Make sure there are no large pieces of chipotles left; blend until smooth. This may take several minutes.
- When the chicken has browned, add the onions back into the pot along with the garlic and tomatoes; season with salt, to taste. Cook for about 10 o 15 minutes.
- Add chipotle-broth mixture, stir to combine well. Simmer over low heat uncovered for 30 minutes, or until the sauce has nearly halved and thickened. The longer you simmer this sauce, the better it will be. You can make ahead of time just be sure to cover the pot with a lid after it has reduced.
POLLO ALLA DIAVOLA RECIPE - GREAT ITALIAN CHEFS
From greatitalianchefs.com
HONEY MUSTARD BAKED CHICKEN RECIPE - CHICKEN DIABLE - THESE …
From theseoldcookbooks.com
CHICKEN CALDERETA RECIPE - SARAHSCOOPEATS.COM
From sarahscoopeats.com
CHICKEN TAMALES - VILLA COCINA
From villacocina.com
DIJON CHICKEN BREASTS WITH OLIVE OIL AND BREAD CRUMBS RECIPE WITH ...
From cookthismuch.com
DEVIL'S CHICKEN (POLLO DIABLO) - BEYOND KIMCHEE
From beyondkimchee.com
6-35: CHICKEN DIABLE – SIMPLY DELICIOUS: THE COOKBOOK …
From simplydeliciouscookbook.com
POULET GRILLé á LA DIABLE (GRILLED CHICKEN WITH MUSTARD)
From accidental-locavore.com
EASY POLLO A LA DIABLA RECIPE: SPICY MEXICAN CHICKEN …
From doughnutlounge.com
MEXICAN DEVILED CHICKEN (POLLO A LA DIABLA) + VIDEO
From inmamamaggieskitchen.com
POLLO A LA DIABLA - M.A. KITCHEN BLOG
From maricruzavalos.com
POLLO A LA DIABLA RECIPE {MEXICAN DEVILED CHICKEN)
From holajalapeno.com
CHICKEN ALLA DIAVOLA RECIPE - SALVATORE DENARO - FOOD …
From foodandwine.com
19 TRIED AND TRUE MEXICAN CHICKEN RECIPES THAT ARE ALWAYS A HIT
From inmamamaggieskitchen.com
CHICKEN A LA DIABLE - EAT THIS MUCH
From eatthismuch.com
15 WEEKNIGHT RECIPES YOU CAN ALWAYS COUNT ON TO SAVE THE DAY
From allwaysdelicious.com
CHICKEN A LA DIABLE - CARRIE’S EXPERIMENTAL KITCHEN
From carriesexperimentalkitchen.com
CAMARONES A LA DIABLA - ISABEL EATS {EASY MEXICAN …
From isabeleats.com
POLLO A LA MEXICANA (MEXICAN STYLE CHICKEN) RECIPE
From cuernakitchen.com
CHICKEN à LA DIABLE RECIPE - YUMMLY
From yummly.com
RECIPES | THE WASHINGTON POST
From washingtonpost.com
CHICKEN à LA DIABLE RECIPE - BON APPéTIT
From bonappetit.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Related Search