Best 2 Lupa Pollo Alla Diavola Deviled Roast Chicken With Vegetables Recipes

**Lupa Pollo Alla Diavola: A Taste of Italy in Your Kitchen**

Lupa Pollo Alla Diavola, also known as "Deviled Roast Chicken with Vegetables," is a delectable Italian dish that tantalizes taste buds with its spicy and flavorful profile. Originating from the vibrant region of Abruzzo, this dish showcases a perfectly roasted chicken infused with a fiery blend of spices, accompanied by an array of colorful vegetables. The chicken is marinated in a mixture of garlic, rosemary, thyme, and a touch of chili flakes, imparting a delightful aroma that fills the kitchen as it roasts. The accompanying vegetables, such as potatoes, carrots, and zucchini, are tossed in olive oil and herbs, roasting alongside the chicken until tender and caramelized. Lupa Pollo Alla Diavola is not only a feast for the senses but also a culinary journey that transports you to the heart of Italy. This article provides step-by-step instructions for preparing this delectable dish, along with additional variations and serving suggestions to elevate your dining experience.

Check out the recipes below so you can choose the best recipe for yourself!

POLLO ALLA DIAVOLA

Pollo alla diavola image

Chicken in a thick, spicy jalepeno sauce

Provided by T250994

Time 55m

Yield Serves 2

Number Of Ingredients 0

Ingredients

Steps:

Add half a chilli, 1 clove of garlic, a teaspoon of herbs and a pinch of paprika ito a bowl and roughly mash together, coat the chicken in this and wrap in foil. Place this in the oven at 200degrees in a fan oven and cook for 30 minutes
Add the oil to a saucepan and fry the onions on a high heat for around 3 minutes.
Add the the green peppers, chillies,tomatoes, mushrooms and 1 clove garlic and adjust to a medium heat. Cook this for 4 minutes.
Add half the tin if tomatoes and a dash of olive oil and simmer, uncovered, for 5 minutes. Then add the extra garlic, herbs and jalepenos and give it a stir
Use a wooden spoon to mash the larger chunks of tomatoes, both tinned and fresh. Crumble over half the stock cube and stir in the leftover tinned tomatoes and the wine. Simmer for 10 minutes.
Add a squeeze of lemon and the tomato purée. Continue to cook until the chicken is ready. Stirring occasionally.
After 30 minutes take the chicken out and open up the foil, return to the oven for 10 minutes turning the heat up to full. Serve with the sauce poured generously over the chicken.

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

Ingredients

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

Tips:

Use a whole chicken: This will give you more meat and flavor than using chicken parts.
Marinate the chicken overnight: This will help the chicken to absorb the flavors of the marinade and make it more tender.
Roast the chicken at a high temperature: This will help to create a crispy skin and juicy meat.
Add vegetables to the roasting pan: This will help to add flavor and moisture to the chicken, and it will also make a delicious side dish.
Let the chicken rest before carving: This will help the juices to redistribute throughout the chicken, making it more tender and flavorful.

Conclusion:

Lupa pollo alla diavola is a delicious and easy-to-make dish that is perfect for a weeknight meal. The chicken is roasted with vegetables, which makes it a healthy and flavorful option. The marinade gives the chicken a slightly spicy flavor, and the crispy skin is sure to please everyone at the table.