Pollo Alla Diavola Chicken Devils Style Recipes

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



Pollo alla diavola (

Time 1h

Yield Serves 4-6

Number Of Ingredients 4

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.

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)



Pollo Alla Diavola (Chicken Devil's Style) image

27

Categories     Chicken     Main Dish     Tabasco     Meats     Poultry

Time 45m

Yield 4

Number Of Ingredients 12

chicken
olive oil
red chili peppers
lemons
black pepper
salt
chicken
olive oil
red chili peppers
lemons
black pepper
salt

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.

Nutrition Facts :

POLLO ALLA DIAVOLA (DEVILISH CHICKEN)



Pollo Alla Diavola (Devilish Chicken) image

This dish gets it's name from the fact that it is usually seasoned with hot red pepper flakes. In this version, cayenne pepper is used because it is less likely to flake off or burn. The chicken is butterflied to facilitate even grilling. This recipe comes from Mary Ann Esposito of "Ciao Italia."

Provided by threeovens

Categories     Whole Chicken

Time P1DT25m

Yield 4 serving(s)

Number Of Ingredients 6

3 1/2 lbs chicken, butterflied
1/4 cup olive oil
kosher salt & freshly ground black pepper
cayenne pepper or crushed red pepper flakes
1 cup dry white wine
lemon wedge, for serving

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.

Nutrition Facts : Calories 687.4, Fat 49.9, SaturatedFat 12.3, Cholesterol 181.1, Sodium 172.3, Carbohydrate 1.5, Sugar 0.6, Protein 45

LUPA POLLO ALLA DIAVOLA (DEVILED ROAST CHICKEN WITH VEGETABLES)



LUPA POLLO ALLA DIAVOLA (Deviled Roast Chicken with Vegetables) image

Make and share this LUPA POLLO ALLA DIAVOLA (Deviled Roast Chicken with Vegetables) recipe from Food.com.

Provided by mahtavajon Nye

Categories     Chicken

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 17

1 1/4 cups extra virgin olive oil
1/2 cup chopped jalapeno chile, with seeds (about 4 large)
3 tablespoons Hungarian paprika
2 tablespoons fresh ground black pepper
1 cup olive oil, plus
10 tablespoons olive oil
1/4 cup fresh ground black pepper
2 (3 1/2 lb) chicken, cut lengthwise in half,backbones removed (preferably organic)
4 large lemons, thinly sliced into rounds,plus
1/2 lemon
sea salt or kosher salt
1 large sweet onion, cut into 1 inch cubes (such as Maui)
10 small carrots, cut into 1 inch lengths (about 14 ounces)
8 stalks celery, cut into 1 inch lengths
3/4 cup low sodium chicken broth
1 teaspoon celery seed
2 tablespoons extra virgin olive oil

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.

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