Best 3 Pollo Alla Diavola Recipes
**Pollo alla Diavola: A Spicy Italian Dish with a Kick**
Pollo alla Diavola is a classic Italian dish that tantalizes taste buds with its spicy and flavorful profile. Originating from the central region of Abruzzo, this dish features succulent chicken marinated in a fiery blend of herbs, spices, and chili peppers, then grilled or roasted to perfection. The result is a crispy-skinned, juicy chicken imbued with a delightful balance of heat and savoriness. This delectable dish is often served with a zesty lemon sauce to enhance its vibrant flavors.
This comprehensive guide provides a collection of Pollo alla Diavola recipes that cater to diverse preferences and cooking methods. Whether you prefer the traditional grilled version or a modern take with roasted chicken, these recipes offer step-by-step instructions to ensure culinary success. Explore variations such as the spicy Pollo alla Diavola with Nduja, a spicy spreadable salami, or the aromatic Pollo alla Diavola with Herbs, featuring a fragrant blend of rosemary, thyme, and oregano. For those seeking a milder version, the Pollo alla Diavola without Chili Peppers offers a flavorful experience without the intense heat.
Each recipe includes a detailed ingredient list, precise cooking instructions, and helpful tips to guide you through the cooking process. Discover the secrets to achieving perfectly marinated chicken, the ideal cooking temperature for tender and juicy meat, and the art of creating a tantalizing sauce that complements the spicy chicken. With stunning photographs and easy-to-follow instructions, these recipes will empower you to recreate this delectable Italian dish in the comfort of your own kitchen.
Embark on a culinary journey with Pollo alla Diavola and experience the harmonious blend of spice, flavor, and tradition. Prepare to delight your palate with this iconic dish, whether you're hosting a special gathering or simply seeking a flavorful weeknight meal.
POLLO ALLA DIAVOLA
Maialino chef Nick Anderer likes to serve this spicy chicken and peppers dish family-style for everyone to share.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Number Of Ingredients 10
Steps:
- Place red-pepper flakes in a spice grinder; pulse until ground. Season chicken with salt and pepper; sprinkle ground red-pepper flakes on flesh side of chicken only. Tear marjoram sprigs and 4 thyme sprigs; sprinkle evenly over both sides of chicken. Place in a large baking dish, cover, and refrigerate overnight.
- Preheat oven to 425 degrees.
- Heat a large cast-iron skillet over high heat; add olive oil. Remove marjoram and thyme from chicken. When olive oil is hot, add chicken, skin-side down. Place an aluminum foil-wrapped brick on top of chicken and transfer to oven. Cook until juices from chicken run clear, 8 to 10 minutes; turn and cook for 30 seconds more.
- Transfer chicken to a large plate and set aside. Drain fat from skillet and return to medium-high heat. Add tomato paste and cook, stirring, scraping up any browned bits in pan, about 1 minute. Remove 1/2 cup of pickling liquid from peppers and add to skillet, along with chicken stock, 6 pickled peppers, and remaining 2 sprigs thyme. Let cook until sauce is reduced by half, 3 to 5 minutes.
- Transfer sauce to a large serving platter; top with chicken; serve.
LUPA POLLO ALLA DIAVOLA (DEVILED ROAST CHICKEN WITH VEGETABLES)
Make and share this LUPA POLLO ALLA DIAVOLA (Deviled Roast Chicken with Vegetables) recipe from Food.com.
Provided by mahtavajon Nye
Categories Chicken
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- The"devil's oil" needs to steep overnight, and the chicken halves need to marinate at least four hours DEVIL'S OIL: Combine all ingredients in heavy small saucepan.
- Cook over medium heat until oil bubbles at edge of pan and thermometer registers 200 degrees F, stirring occasionally, about 10 minutes.
- Set oil aside overnight to steep.
- Strain oil through fine sieve into small bowl, pressing on solids to extract as much oil as possible.
- Season oil to taste with salt.
- (Can be made 3 days ahead. Cover and refrigerate. Bring to room temperature before serving.) CHICKEN?
- VEGETABLES: Whisk 1 cup olive oil and 1/4 cup pepper in 15 x 10 x 2-inch glass baking dish to blend.
- Add chicken halves to pepper oil; turn to coat well and arrange in single layer.
- Tuck lemon slices between and on top of chicken halves.
- Spoon some pepper oil fro dish over chicken halves.
- Cover with plastic wrap and refrigerate overnight, turning chicken halves occasional.
- Preheat oven to 500 degrees F.
- Heat 2 heavy large (11- to 12-inch) ovenproof skillets (preferably cast iron) over medium-high heat 5 minutes.
- Add 3 tablespoons olive oil to each.
- Remove chicken halves from pepper oil and discard lemon slices; sprinkle each chicken half with coarse salt and black pepper.
- Place 2 chicken halves, skin side down, in each skillet.
- Cook until skin is deep golden brown, about 8 minutes.
- Place skillets in oven and roast until chicken is cooked through and thermometer inserted into thickest part of thigh registers 180 degrees F, about 25 minutes.
- Using tongs, turn chicken skin side up in skillets; let rest 5 minutes.
- Heat remaining 4 tablespoons olive oil in heavy large saucepan over medium-high heat.
- Add onion, carrots and celery; sauté until celery begins to look translucent, about 8 minutes.
- Add chicken broth and bring to boil.
- Reduce heat to medium-low; cover saucepan and simmer until vegetables are tender, about 25 minutes.
- Mix glaze into vegetables; season with salt and pepper.
- Spoon vegetables onto platter.
- Drizzle with extra-virgin olive oil.
- Top with chicken.
- Serve chicken and vegetables, passing devil's oil separately.
POLLO ALLA DIAVOLA CON OLIVE
Steps:
- Position rack in upper third of oven; heat to 425. Lightly grease 1 large roasting pan or 2 baking dishes with oil. Put chickens, skin side up into pan. In a small bowl, stir together mustard, black pepper, marjoram, 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 chickens, add wine to pan and continue baking until skin is golden and chicken is cooked through, 30-35 minutes more. Transfer pan to wire rack and let chickens rest for 5 minutes, spooning juices over the top. Serve with juices.
Tips:
- Use fresh, high-quality ingredients. This will make a big difference in the flavor of your pollo alla diavola.
- Don't be afraid to adjust the heat level. If you like spicy food, add more chili flakes or cayenne pepper. If you prefer a milder dish, use less.
- Marinate the chicken for at least 30 minutes. This will help the flavors to penetrate the meat and make the chicken more tender.
- Cook the chicken over medium-high heat. This will help to create a nice sear on the outside of the chicken while cooking it evenly throughout.
- Let the chicken rest for a few minutes before serving. This will help the juices to redistribute throughout the meat, making it more tender and flavorful.
Conclusion:
Pollo alla diavola is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is also a great way to use up leftover chicken. With its spicy and flavorful marinade, tender meat, and crispy skin, pollo alla diavola is sure to be a hit with your family and friends.
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