Best 6 Chicken Diablo Recipes

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Feast your taste buds on a culinary adventure with Chicken Diablo, a tantalizing dish that brings together bold flavors and fiery heat. Originating from the vibrant streets of New York City, this delectable creation combines seared chicken, sautéed vegetables, and a rich, spicy sauce that packs a punch. Get ready to embark on a tastebud journey where smokiness, sweetness, and a touch of tanginess dance in perfect harmony.

Our comprehensive guide presents three variations of this classic recipe, catering to different palates and preferences. The original Chicken Diablo recipe delivers an authentic and traditional experience, while the milder version tones down the heat for those who prefer a less spicy experience. And for those seeking a vegetarian alternative, the Vegetable Diablo offers an equally flavorful option, featuring a medley of roasted vegetables bathed in the same delectable sauce.

Each recipe is meticulously explained with step-by-step instructions, ensuring that both novice and experienced cooks can recreate this culinary masterpiece with ease. Detailed ingredient lists provide precise measurements and guidance on selecting the freshest ingredients for optimal flavor. Whether you're a seasoned foodie or just starting your culinary exploration, this guide will empower you to prepare an unforgettable Chicken Diablo experience in the comfort of your own kitchen.

Let's cook with our recipes!

CHICKEN DIABLO



Chicken Diablo image

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

½ cup hot pepper sauce
1 cup reduced fat sour cream
½ cup ketchup
¼ cup honey
¼ teaspoon paprika
¼ teaspoon cumin
8 skinless, boneless chicken breast halves
¼ cup vegetable oil
2 cloves garlic, minced

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

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



Pollo Diablo (Garlicky, Spicy, Deep-fried Chicken) image

Provided by Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 18

12 cups corn oil, for deep frying
3/4 cup egg whites
4 quarters skinless chicken, boned and cut into 1/2-inch pieces
Garlic salt
Freshly ground black pepper
3 cups cornstarch
4 tablespoons minced garlic
1 teaspoon minced yellow onion
3/4 tablespoon minced green onion
Pinch dried crushed red pepper
Freshly ground black pepper
1/2 minced serrano pepper
1/2 minced jalapeno pepper
Pinch garlic salt
Pinch garlic powder
1/2 cup hot chili oil, divided
2 tablespoons sesame oil, divided
2 cups freshly chopped green onions

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.

CHICKEN SPAGHETTI DIABLO



Chicken Spaghetti Diablo image

This is a nice quick spaghetti sauce that tastes like it's been cooking all day! You can adjust the heat by adding more red pepper flakes or adding Serrano peppers like I do! This is from my Hotter Than Hell Cookbook. Recipe would also be good with Italian Sausage instead of chicken. Enjoy!

Provided by KPD123

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

8 ounces spiral shaped pasta, cooked and drained
2 tablespoons butter
1 onion, finely chopped
3 garlic cloves, minced
1 cup mushroom, sliced
1/2 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon crushed red pepper flakes
1 (24 ounce) jar spaghetti sauce
1 cup cooked chicken breast, diced
1/4 cup mozzarella cheese
1/4 cup parmesan cheese

Steps:

  • In a large skillet, saute onions, garlic and mushrooms in butter over medium heat.
  • Stir in salt, peppers, and spaghetti sauce and bring to a boil.
  • Add cooked pasta and chicken to sauce. Combine well.
  • Pour mixture in a greased 2-quart casserole dish. Top casserole with cheeses.
  • Bake, uncovered for 20-30 minutes at 350 degrees.

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



Pollo Diablo (Garlicky, Spicy, Deep-Fried Chicken) image

From Diner, Drive-ins and Dives, cookbook. Recipe courtesy of Eve Collins of Chino Bandido, Phoenix,AZ

Provided by mightyro_cooking4u

Categories     Chicken Breast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 19

1/4 cup garlic, minced
1 teaspoon onion, yellow, minced
1 tablespoon green onion, white and green parts, minced
1 pinch red pepper flakes, crushed
1/2 teaspoon black pepper, freshly ground
1/2 serrano pepper, stemmed, seeded and minced
1/2 jalapeno pepper, stemmed, seeded and minced
1 pinch garlic salt
1 pinch garlic powder
corn oil, for deep frying
3/4 cup egg white (from about 6 eggs)
2 chicken breasts, boneless, skinless, cut into 1/2-inch pieces (about 12 oz)
2 chicken thighs, boneless, skinless, cut into 1/2-inch pieces (about 12 oz)
1/8 teaspoon garlic salt
1/8 teaspoon black pepper, freshly ground
3 cups cornstarch
2 tablespoons hot chili oil, divided
2/3 cup green onion, white and green parts, chopped
1 pinch garlic salt

Steps:

  • Combine all of the ingredients for the garlic mixture in a small bowl.
  • Heat about 5 inches of oil in a deep, heavy-bottom pan or deep fryer until a deep-fry thermometer reads 375 degrees. Line a plate with paper towels.
  • In a medium bowl, beat egg whites with a hand held mixer until frothy. Add the chicken pieces, turning to coat each piece evenly. Season with garlic salt and black pepper and stir to distribute.
  • Put the cornstarch in a shallow bowl. Lift the chicken from the egg whites, letting the excess liquid fall back into the bowl. Dredge the chicken pieces in the cornstarch, turning to coat evenly.
  • When ready to fry, pick up about half the chicken in handfuls and transfer from hand to hand to shake off most of the cornstarch. Carefully add the chicken to the oil. After 10 to 15 seconds, stir , or shake the deep-fry basket, to make sure the pieces aren't sticking together. Fry until the chicken floats to the top of the oil and is light brown, 3 to 5 minutes. (The chicken should appear somewhat dry, not oily, when lifted from the oil.) Drain on the paper towels. Repeat with the remaining chicken.
  • Heat a wok or skillet over medium to high heat and add 1 T of the hot chili oil and 1 t of the sesame oil. Add half the garlic mixture and half the green onions and stir-fry, taking care not to let the garlic brown. Add half the fried chicken and toss to coat wiith the sauce. Season with the garlic salt and toss once more. Repeat with the remaining ingredients and chicken.
  • Serve.

Nutrition Facts : Calories 634.7, Fat 14.1, SaturatedFat 4, Cholesterol 85.9, Sodium 170.4, Carbohydrate 92.8, Fiber 1.7, Sugar 1, Protein 29.4

CHICKEN THIGHS DIABLO



Chicken Thighs Diablo image

Here is a fast microwave chicken dish. It takes no time to prepare and is on the table in less than 30 minutes. This is good cold as well.

Provided by Tebo3759

Categories     Chicken Thigh & Leg

Time 29m

Yield 4 serving(s)

Number Of Ingredients 8

3 tablespoons soy sauce
2 tablespoons cornstarch
4 tablespoons dry sherry
1/2 teaspoon ground ginger
1 garlic clove, minced
1/2 teaspoon cayenne pepper
2 lbs chicken thighs (remove skin if desired)
paprika

Steps:

  • Combine soy sauce & cornstarch in 8" baking dish.
  • Stir well & add sherry, ginger, garlic & cayenne.
  • Place chicken in dish and coat with soy mixture.
  • Cover with wax paper.
  • Microwave on high 6 minutes.
  • Turn pieces over, stir sauce & spoon over chicken.
  • Sprinkle with paprika.
  • Cover again & microwave on high 6-8 minutes.
  • Rest 5 minutes, spoon sauce over chicken & serve.

CAPO'S CHICKEN DIABLO



Capo's Chicken Diablo image

This was published in our newspaper and described as being a signature dish for the Capo's restaurant.

Provided by Princess Pea

Categories     Chicken Breast

Time 1h

Yield 4 serving(s)

Number Of Ingredients 13

2 teaspoons vegetable oil
1 cup sliced mushrooms
1/4 cup dry sherry or 1/4 cup white wine
1/4 teaspoon nutmeg (to taste)
8 ounces cream cheese, softened
1 teaspoon dried thyme
1 teaspoon garlic salt
1 teaspoon dried oregano
4 boneless skinless chicken breasts
1/4 cup brown sugar
1/4 cup pecans, chopped
1/4 cup Dijon mustard
1/3 cup fresh parsley, chopped

Steps:

  • Preheat oven to 350 degrees F.
  • In a small skillet, add the oil.
  • Saute mushrooms with wine and nutmeg until the wine has evaporated and the mushrooms are softened.
  • Set aside to cool.
  • In a bowl, combine cream cheese, thyme, garlic salt and oregano.
  • Add mushrooms and stir to combine.
  • Pound out each chicken breast until flat.
  • Spread with equal parts of the mushroom filling.
  • Roll the chicken and place seam side down in a baking pan.
  • Bake for 15 minutes.
  • Meanwhile, mix the sugar, pecans, mustard and parsley.
  • Spread on top of the chicken.
  • Bake an additional 10 to 15 minutes or until cooked through.

Nutrition Facts : Calories 481.3, Fat 30.5, SaturatedFat 12.4, Cholesterol 138, Sodium 504.9, Carbohydrate 19.9, Fiber 1.8, Sugar 16.1, Protein 30.6

Tips:

  • Mise en Place: Before you start cooking, make sure you have all your ingredients and equipment ready. This will help you stay organized and avoid scrambling during the cooking process.
  • Use a Dutch Oven or Large Skillet: This recipe requires a large cooking vessel that can accommodate the chicken and sauce. A Dutch oven or large skillet is ideal for this purpose.
  • Brown the Chicken in Batches: If your cooking vessel is not large enough to accommodate all the chicken in one batch, brown the chicken in batches. This will prevent overcrowding and ensure that the chicken is evenly browned.
  • Use a Spicy Pepper: This recipe calls for a spicy pepper, such as a habanero or serrano pepper. If you don't like spicy food, you can use a milder pepper, such as a bell pepper.
  • Simmer the Sauce: After the chicken is browned, simmer the sauce for at least 15 minutes. This will allow the flavors to meld and develop.
  • Serve with Rice or Pasta: Chicken Diablo is traditionally served with rice or pasta. However, you can also serve it with other sides, such as mashed potatoes or roasted vegetables.

Conclusion:

Chicken Diablo is a flavorful and easy-to-make dish that is perfect for a weeknight meal. The combination of spicy peppers, tomatoes, and chicken creates a delicious and satisfying dish that is sure to please everyone at the table. So next time you're looking for a quick and easy dinner, give Chicken Diablo a try!

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