Reddevilchicken Recipes

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CHICKEN DEVEL (SRI LANKAN DEVILLED CHICKEN)



Chicken Devel (Sri Lankan Devilled Chicken) image

Chicken Devel is one of the most popular dishes in Sri Lanka. This recipe was taught to me by the host of a homestay I stayed at in Kandy.

Provided by CookingToEntertain

Categories     Main Course

Time 30m

Number Of Ingredients 14

500 grams Chicken (segmented, white or dark)
1 Onion (medium; chopped)
4 cloves Garlic (minced)
2 Chilies (red or green, large pieces)
1 Tomato (chopped)
2 tsp Curry Powder ((store bought is okay, but this is just blitzed coriander, cumin seeds, and fennel seeds))
2 Curry Leaves
1 tsp Turmeric Powder
1 tbsp Lime Juice
2 tbsp Tomato Sauce
1 tsp Oyster Sauce
1 tsp Soy Sauce
1 tsp Salt (or to taste)
1 tbsp Butter (or margarine)

Steps:

  • Season the chicken with salt and pepper and let sit for 10 minutes.
  • In a pot add the chicken and fill with enough water just to cover the meat. Bring to a boil and let boil until the water is almost completely evaporated.
  • Then add the butter, curry powder, sliced chili pieces and stir. Let fry for a minute or two.
  • Add in the onion, ginger, garlic, Turmeric powder, curry leaves, tomato, and salt. Mix well.
  • Next turn the heat down low, add the three sauces, and stir to coat. Plate and drizzle over some lime juice. Serve immediately.

Nutrition Facts : Calories 194 kcal, Carbohydrate 9 g, Protein 13 g, Fat 12 g, SaturatedFat 4 g, Cholesterol 53 mg, Sodium 819 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving

JOE'S RED DEVIL CHICKEN



Joe's Red Devil Chicken image

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Number Of Ingredients 9

1 four-pound chicken, rinsed and patted dry
1/3 cup dry white wine
1/3 cup olive oil
2 teaspoons freshly squeezed lemon juice
2 garlic cloves, crushed in a garlic press
2 teaspoons dried oregano
2 teaspoons crushed hot red-pepper flakes
1/2 teaspoon coarse salt
Vegetable oil, for grate

Steps:

  • Using a cleaver or heavy knife, cut chicken along each side of the backbone to remove it. Place chicken skin side up on a work surface. With the heal of your hand, press down on the breastbone to flatten the chicken.
  • In a resealable plastic bag, combine wine, olive oil, lemon juice, garlic, oregano, red-pepper flakes, and salt. Add chicken, seal the bag, and refrigerate for at least 1 hour and up to 2 hours.
  • Meanwhile, build a charcoal fire in one side of a grill and let it burn until the coals are covered with white ash. Place a large disposable aluminum pan on the empty side of the grill, and fill it halfway with water. If you are using a gas grill, preheat on high. Turn one burner off, and keep the other burner on high. Place the foil pan on the off burner, and fill halfway with water.
  • Remove the chicken from the marinade. Lightly oil the cooking grate with vegetable oil. Place chicken skin side down on the grate, over the pan of water. Weight the chicken with a heavy skillet or an aluminum foil-wrapped brick. Cover grill, and cook for 25 minutes. Remove the skillet and turn the chicken. Cover, and continue to cook until the chicken shows no sign of pink when pierced at the thighbone, about 25 minutes more.
  • Cut the chicken into quarters, and serve hot, accompanied by Grilled New Potatoes.

SICILIAN RED DEVIL CHICKEN



Sicilian Red Devil Chicken image

I used to make a dish very similar to this and I loved it. Sadly, when I married I gave up all of my warmer dishes because my husband couldn't abide anything "spicy". After 20 years of marriage, I have decided that I'm going to make some things that I like and he can have KD on those not to frequent evenings. I scoured Zarr to locate my old recipe with no luck (how is that possible?) and came across this on another site. It's very close to what I was wanting and I'm happy with it. I thought I'd pass it on along for others to try. This asks for chicken breasts but I have used bone-in thighs with success. Of course cooking time will increase with whole thighs.

Provided by Annacia

Categories     Chicken

Time 35m

Yield 4 serving(s)

Number Of Ingredients 13

1 lb fresh fresh boneless skinless chicken breast
1/2 teaspoon salt
1/4 teaspoon ground black pepper
3 tablespoons olive oil
1 onion, peeled and chopped
3 garlic cloves, peeled and minced
1 (14 1/2 ounce) can diced tomatoes, drained
1/2 cup red wine
3 tablespoons tomato paste
2 tablespoons chopped fresh Italian parsley
2 bay leaves
1/2 teaspoon dried thyme
1/4 teaspoon crushed red pepper flakes

Steps:

  • Cut each chicken breast into 3 equal pieces and season with salt and pepper.
  • Heat a large, heavy-bottomed saucepan over medium-high heat. Add oil and when hot, but not smoking, add chicken pieces. Sauté until golden brown on all sides, about 5 minutes; remove from pan and set aside.
  • To the same pan, add onion and garlic. Cook, stirring, until onion is translucent, about 3 minutes. Add tomatoes, red wine, tomato paste, parsley, bay leaves, thyme and red pepper flakes, mix well. Return chicken to pan, cover, reduce heat to low and simmer for about 12 to 15 minutes for flavors to blend. Remove bay leaves and serve over pasta if desired.

RED DEVIL CHICKEN



Red Devil Chicken image

Firefighters have a nickname (or a curse name) for fire, "The Red Devil." This chicken is so spicy with red pepper, Italians call it pollo alla diavola, or "chicken, devil-style." Split, splayed on the grill, and weighted under a follwrapped brick, the end result is a particularly Juicy bird with a crispy skin. A heavy cast-iron skillet works well as a weight, also. Recipe from: The Firehouse Grilling Cookbook Prep time includes marinating the chicken.

Provided by Dreamgoddess

Categories     Whole Chicken

Time 3h

Yield 4 serving(s)

Number Of Ingredients 8

1 (4 lb) chicken, rinsed and patted dry
1/3 cup dry white wine
1/3 cup olive oil
2 tablespoons fresh lemon juice
2 cloves garlic, crushed through a press
2 teaspoons dried oregano
1 teaspoon hot red pepper flakes
1/2 teaspoon salt

Steps:

  • Using a cleaver or heavy knife, cut down one side of the backbone to cut the chicken in half.
  • Cut down the other side and discard the backbone.
  • Place the chicken on a work surface, skin side up.
  • Press hard on the breastbone with the heel of your hand to flatten the chicken.
  • In a small bowl, whisk together the wine, oil, lemon juice, garlic, oregano, red pepper flakes, and salt.
  • Place the chicken and marinade in a zippered plastic bag.
  • Close the bag and refrigerate for at least 1 hour, and up to 2 hours.
  • Build a charcoal fire in one side of an outdoor grill and let burn until covered with white ash.
  • Place a large disposable aluminum foil pan on the empty side of the grill and fill halfway with water.
  • In a gas grill, preheat on High.
  • Turn one burner off, and keep the other burner (s) on High.
  • Place the foil pan on the Off burner, and fill halfway with water.
  • Remove the chicken from the marinade.
  • Lightly oil the cooking grate.
  • Place, skin-side down, over the pan.
  • Weight the chicken with an aluminum foilwrapped brick.
  • Cover and cook for 25 minutes.
  • Remove the brick and turn the chicken.
  • Cover and continue cooking (without the brick) until the chicken shows no sign of pink when pierced at the thighbone, about 25 minutes more.
  • Using a cleaver or heavy knife, chop the chicken into quarters, and serve hot.

ROASTED BBQ CHICKEN WITH RED DEVIL RUB



Roasted BBQ Chicken with Red Devil Rub image

This is a delicious way to prepare chicken with a bit of zing. Makes enough for 12, so you may want to halve the recipe!

Provided by Karen..

Categories     Chicken

Time 45m

Yield 12 serving(s)

Number Of Ingredients 9

8 lbs chicken parts (about 20 asst. pieces)
1/4 cup honey
2 tablespoons Worcestershire sauce
4 teaspoons paprika
2 teaspoons curry powder
2 teaspoons chili powder
2 teaspoons salt
2 teaspoons black pepper
1 teaspoon cayenne pepper

Steps:

  • Place chicken on baking sheets.
  • Stir together the honey and Worcestershire sauce in a small bowl and brush all over chicken pieces.
  • In another bowl, combine all dry ingredients.
  • Sprinkle spice mixture evenly over all sides of chicken.
  • Cover the chicken tightly with plastic wrap and refrigerate for at least 2 hours or overnight.
  • Heat oven to 450*.
  • Arrange chicken in 2 large roasting pans, skin side up.
  • Roast for 30 to 35 minutes or until well browned and juices run clear.

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