Best 3 Pollo Diablo Recipes
**Introducing Pollo Diablo: A Spicy and Flavorful Mexican Chicken Dish**
If you're in search of a fiery and flavorful Mexican dish, look no further than Pollo Diablo. This classic recipe combines tender chicken with a spicy and tangy sauce, creating a dish that is sure to tantalize your taste buds. Pollo Diablo translates to "Devil's Chicken" in Spanish, and it certainly lives up to its name with its bold and assertive flavors. The dish is typically made with chicken breasts or thighs, which are marinated in a mixture of spices and citrus juices, then grilled or pan-fried until cooked through. The chicken is then simmered in a spicy sauce made with tomatoes, chipotle peppers, and a variety of Mexican spices. Pollo Diablo is often served with rice, beans, and tortillas, and it can also be used as a filling for tacos or burritos. This versatile dish can be enjoyed for lunch, dinner, or even as a party appetizer.
The article features two variations of Pollo Diablo: the classic recipe and a slow cooker version. The classic recipe is perfect for a quick and easy weeknight meal, while the slow cooker version is ideal for those who want to come home to a delicious and fully cooked meal. Both recipes include detailed instructions and helpful tips to ensure that your Pollo Diablo turns out perfectly. Additionally, the article provides suggestions for side dishes and accompaniments to complement the main course. Whether you're a seasoned home cook or a novice in the kitchen, you're sure to find everything you need to make a mouthwatering Pollo Diablo dish.
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.
POLLO DIABLO (GARLICKY, SPICY, DEEP-FRIED CHICKEN)
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
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
POLLO DIABLO
Number Of Ingredients 9
Steps:
- TO MAKE THE MARINADE: In a medium bowl whisk together the marinade ingredients. Remove and discard the neck, giblets, and any excess fat from the chicken. Rinse the chicken, inside and out, under cold water and pat dry with paper towels. Butterfly the chicken by removing the backbone and flattening it (see REFERANCE & APPENDIX, _Cutting Poultry For The Grill: Special Technique). Place the chicken in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place in a bowl, and refrigerate for 4 to 6 hours, turning occasionally. Remove the chicken from the bag and discard the marinade. Grill, skin side up, over Indirect High heat until the internal temperature reaches 170°F in the breast and 180°F in the thickest part of the thigh, 45 minutes to 1 hour. The juices should run clear and the meat should no longer be pink at the bone. Remove from the grill and allow to rest for about 5 minutes before cutting into serving pieces. Serve warm.From Weber's Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.
Nutrition Facts : Nutritional Facts Serves
Tips:
- Mise en place: Before you start cooking, make sure you have all of your ingredients and equipment ready. This will help you move through the recipe quickly and easily.
- Use a heavy-bottomed skillet: A heavy-bottomed skillet will help to evenly distribute the heat and prevent the food from sticking.
- Don't overcrowd the skillet: If you overcrowd the skillet, the food will not cook evenly and may end up stewing instead of searing.
- Use a high heat: A high heat will help to quickly sear the food and create a nice crust.
- Be patient: It takes time to develop a nice crust on the food. Don't rush the process or you will end up with undercooked food.
- Use a flavorful sauce: A flavorful sauce will help to add depth and complexity to the dish.
- Serve immediately: Pollo Diablo is best served immediately after it is cooked.
Conclusion:
Pollo Diablo is a delicious and easy-to-make dish that is perfect for a weeknight meal. The combination of tender chicken, flavorful sauce, and crispy tortillas makes this dish a surefire hit. With a little planning and preparation, you can have this dish on the table in under 30 minutes.
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