Diablo Chicken Chili Recipes

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.

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.

DIABLO CHICKEN CHILI

Steps:

• In a large Dutch oven, brown chicken in oil, along with garlic and 1 teaspoon each of chili powder and cumin.
• Remove chicken and cube/shred when cool.
• Sauté vegetables (onions, peppers and carrots) with remaining amount of chili powder and cumin until they are soft.
• Add the rest of the ingredients and simmer covered for 3 hours. Serve over cornbread or cooked rice.

CHICKEN DIABLO

Steps:

• In large skillet, heat oil.
• Add chicken and red pepper and saute for 5 minutes until chicken is tender.
• Add mushrooms and saute for 3 additional minutes.
• Add garlic, beef stock and cook for 3-5 minutes.
• Add apple juice, tomatoes, banana peppers, and parsley.
• Salt/pepper to taste.
• Simmer low and uncovered until juices reduce and thicken.
• You may also thicken the liquid with cornstarch or arrowroot powder.

CHICKEN DIABLO CHILI - LLBEAN RECIPE - (5/5)

Steps:

• Brown chicken breasts in hot oil, in large pot with 1 clove garlic, 1 teaspoon chili powder and 1 teaspoon cumin. Set aside. Cube when cool. In the same pot, saute, green peppers, onions remaining garlic, mushrooms and carrots in 1/2 stick of butter with 2 teaspoons of chili powder and 2 teaspoons cumin. Add remaining ingredients and rest of spices. Simmer for 3 hours. SOURCE:*L.L. Bean Christmas Recipe Card