Best 4 Chicken Diavolo Recipes

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.

TORRISI'S CHICKEN FRA DIAVOLO

Steps:

• Make the guajillo vinaigrette: soak guajillo chiles in warm water to cover overnight. The next day, scrape chili from skin and chop ½ cup flesh, discarding skin. In small saucepan over very low heat, cook garlic in 1 tablespoon olive oil until soft. Remove garlic and mash to a paste; combine with chopped guajillo, ½ cup olive oil, lemon juice, Sriracha, chili flakes and salt and sugar to taste.
• Make the bread crumbs: In small heavy skillet over low heat, cook bread crumbs in butter with garlic and thyme, stirring occasionally, until golden; discard garlic.
• Prepare outdoor grill. Season chicken with salt and pepper and grill over medium coals (turning frequently) until cooked through, 30 to 45 minutes. Transfer chicken to platter and let rest 10 minutes. Cut breasts in half and split drumsticks from thighs; dress with guajillo vinaigrette.
• Mix yogurt with olive oil, lemon juice, salt and pepper to taste; dollop on 4 plates. Arrange 2 pieces chicken on each plate. Toss frisée and radicchio with olive oil, lemon juice, salt and pepper to taste; mound next to chicken and sprinkle with bread crumbs.

CHICKEN DIAVOLO

Steps:

• Rinse and dry off chicken with paper towels. Cut down center of backbone and flatten chicken. Press on the keel bone with the inside of the flattened chicken down on the cutting board. Hold chicken up perpendicular to the board and continue to press the keel bone until it pops out from the inside. Turn the chicken over (now the inside is facing you) and pull the keel bone out along with the cartilage that forms long arrow-like shape. Dry the chicken off so that no moisture remains on it. Holding the chicken perpendicular with the skin side facing you, run a boning knife down the backbone, cutting the chicken in half. Lay the first chicken half with the center cut side facing you and run your fingers between the skin and meat, loosening the skin (without tearing it) up through the drumstick and the breast. Take about 2T of the marinade and rub it between the skin and meat. Repeat with other half. Roasted Vegetable Prep 1-2 Carrots per person 1-2 Red potatoes per person Any combination of the following: Sweet Potatoes, Turnips or Fennel Wash and dry vegetables. Peel then slice carrots in half crosswise. Cut red potatoes in half along the widest part of the potato. Place all prepared veggies in a plastic bag with the remainder of the marinade and squish around until vegetables are covered with marinade. Reserve any leftover marinade to spread on the skin of the chicken! Assembly Place veggies on the bottom of a roasting pan large enough to hold both halves of the chicken without overcrowding. Place chicken on top of veggies (you can push the carrots to the sides but keep the potatoes cut side down under or around the chicken), and spread remaining marinade on the skin of the chicken. Roast for 1 1/4 to 1 1/2 hours until the skin is dark brown and the juices run clear.

CHICKEN PASTA FRA DIAVOLO

Steps:

• In a large pot, heat oil over medium heat. Add garlic, chicken and pepper flakes, and sauté 1 minute. Add Alfredo and marinara sauces and simmer for 2 minutes. Add lobster base and whisk until dissolved; stir in butter and hot pasta. Continue to simmer 3 minutes, stirring until butter has melted. Season to taste with salt and pepper; garnish with green onions. Per serving: 1,103 calories; 51.5g fat (42 percent calories from fat); 20g saturated fat; 147mg cholesterol; 45g protein; 115g carbohydrate; 24g sugar; 5g fiber; 2,374mg sodium; 173mg calcium. Note: Lobster base is a pastelike, concentrated bouillon, usually found near the soups at gourmet markets.