Spicychickenwitholivespolloalladiavolaconolive Recipes

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.

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.

POLLO DIABLO (GARLICKY, SPICY, DEEP-FRIED CHICKEN)

Steps:

• In a Dutch oven or deep-fryer heat oil to 375 degrees F.
• In a medium bowl, beat the egg whites with a handheld mixer until frothy. Place the chicken pieces into the egg whites, mixing until each piece is covered. Sprinkle with a pinch each of garlic salt and freshly ground black pepper and stir to distribute.
• Dredge the chicken pieces in cornstarch, draining most of the egg white from chicken by picking up a handful and allowing the egg white to drain while moving to the cornstarch. Cover the pieces completely by turning in corn starch.
• Pick up the chicken in handfuls and transfer from hand to hand to shake off most of the starch. If using a deep-fryer place the pieces into a fry basket. Lower into hot fry oil and shake basket after 10 to 15 seconds to make sure the pieces separate as they cook. Fry until the pieces float on top of the oil and are light brown, approximately 4 to 5 minutes. The chicken should appear somewhat dry, not oily, when the basket is lifted. If frying in a Dutch oven place pieces of chicken in hot oil and fry until light brown, about 5 to 7 minutes.
• For the garlic mixture:
• In a small bowl, add all the garlic mixture ingredients and toss to thoroughly combine.
• Place 1 tablespoon of hot chili oil and 1 teaspoon of sesame oil into a hot wok or saute pan over medium to high heat. Immediately put 4 tablespoons of the garlic mixture and 1/3 cup chopped green onions into the oil, stirring with a spoon to lightly cook the garlic mixture, being careful not to brown. Add approximately 2 cups of the fried chicken and toss to cover with the sauce. Finish them with a pinch of garlic salt. Toss once more and serve. Repeat with the remaining chicken.