CAMARONES A LA DIABLA
Provided by Food Network
Categories appetizer
Time 30m
Yield 4 to 8 servings
Number Of Ingredients 10
Steps:
- For the sauce:
- Put the water, tomatoes, 1/2 an onion, and garlic cloves in a large pot over high heat and bring to a boil. Reduce heat and simmer until the tomatoes are soft. Remove from heat and let sit to cool for 2 minutes. Pour into a blender and add the chipotle, ketchup and salt. Blend for approximately 30 seconds.
- For the shrimp:
- Slice the remaining 1 1/2 red onions. Heat the oil in a large saute pan over medium-high heat. Add the onions and saute until golden brown. Stir in the shrimp and garlic salt and cook for 2 minutes. Pour sauce over shrimp and let simmer for 5 to 8 minutes. Transfer to a serving bowl and serve over Mexican rice, if desired.
CHICKEN DIABLE
Found this in an old cookbook and made it for supper. The blend of these flavors baked into the chicken make this So good!
Provided by Nancy Allen
Categories Chicken
Time 1h10m
Number Of Ingredients 6
Steps:
- 1. Rinse chicken pieces, pat them dry and remove skin if you wish. Melt the butter in the bottom of 13x9 pan. Stir in the remaining ingredients. Roll chicken in butter mixture to coat both sides then arrange meaty side up in a single layer in same pan.
- 2. Bake in a preheated 375 oven 1 hour or until chicken is tender and richly glazed.
THE ORIGINAL CAMARONES A LA DIABLA
Camarones, spice, and rice are the stars of the show in this Mexican-inspired dish. Serve over hot cooked rice and garnish with orange wedges, Cotija cheese, and/or chopped fresh cilantro.
Provided by Jennifer Aleman
Categories World Cuisine Recipes Latin American Mexican
Time 1h
Yield 8
Number Of Ingredients 16
Steps:
- Heat oil in a large skillet over low heat. Add onion and garlic; cook until onion is tender, about 5 minutes. Add dried chiles; cook, stirring constantly, until fragrant, 2 to 3 minutes. Add tomatoes; cook until slightly softened, about 3 minutes. Stir in water and bring to a boil. Reduce heat and simmer until peppers are softened, about 10 minutes.
- Blend chile mixture, orange juice, and bouillon in a blender until smooth. Strain through a sieve set over a bowl; discard solids.
- Sprinkle shrimp with salt and black pepper. Rinse and dry the skillet. Heat butter and oil in skillet over medium heat. Add onion and garlic; cook, stirring, until tender, about 5 minutes. Add shrimp; cook just until browned on both sides, about 3 minutes. Transfer shrimp to a bowl.
- Add sauce to the skillet; simmer over medium heat until slightly thickened, 2 to 3 minutes. Add shrimp; simmer until cooked through, about 5 minutes.
Nutrition Facts : Calories 166.3 calories, Carbohydrate 9.5 g, Cholesterol 176.7 mg, Fat 5.3 g, Fiber 2.2 g, Protein 20.2 g, SaturatedFat 1.6 g, Sodium 502.2 mg, Sugar 3.9 g
CHICKEN à LA DIABLE
Provided by Bon Appétit Test Kitchen
Categories Chicken Mustard Quick & Easy Dinner Fall Pan-Fry Bon Appétit Sugar Conscious Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 375°F. Whisk flour, 2 teaspoons salt, and black pepper in a medium bowl. Beat eggs, Dijon mustard, and cayenne in another medium bowl. Mix the bread-crumbs and remaining 1 teaspoon salt in a third medium bowl.
- Dredge 1 chicken breast in flour mixture, shaking off excess. Coat with egg mixture, then dredge in breadcrumbs. Transfer to a wire rack. Repeat with remaining chicken.
- Heat oil in a large ovenproof skillet over medium heat. Add chicken; cook until golden, 2-3 minutes. Flip chicken; transfer to oven. Bake until cooked through, about 12 minutes.
CHICKEN A LA DIABLE
Chicken a la Diable roughly translates into "chicken of the devil" because of the hot seasonings - mustard and cayenne.
Provided by Cucina Casalingo
Categories High Protein
Time 45m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven to 375 degrees.
- Melt the butter in a roasting pan.
- In a small bowl, mix together the mustard and cayenne pepper.
- Brush the mustard onto the chicken, and then dip the chicken in eggs and dredge in the breadcrumbs.
- Arrange the chicken breasts in the roasting pan and bake for 30-40 minutes, turning once.
- Serve immediately.
Nutrition Facts : Calories 327, Fat 16, SaturatedFat 6.5, Cholesterol 168.1, Sodium 316.6, Carbohydrate 10.5, Fiber 0.9, Sugar 1.2, Protein 33.5
CHICKEN DIABLE
Make and share this Chicken Diable recipe from Food.com.
Provided by MizzNezz
Categories Chicken
Time 1h8m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Melt butter in shallow baking pan.
- Stir in next 4 ingredients.
- Roll the chicken pieces in this and bake at 375F degrees for 30 minutes on each side.
- Put on platter and sprinkle with paprika.
CHICKEN A LA DIABLE
Categories Chicken
Number Of Ingredients 9
Steps:
- Preheat oven to 375 F. Gather three wide, shallow bowls. In the first whisk the flour, 2 teaspoons of salt and the black pepper together. In the second, use a fork to beat the eggs with the Dijon and cayenne pepper. Mix the bread-crumbs and the remaining teaspoon of salt in the third dish. Working with one piece of chicken at a time, start by dredging it in the flour mixture, shaking off any excess. Dip it the egg mixture then coat with the breadcrumbs. Transfer to a wire rack and repeat with the remaining pieces of chicken. Set a large ovenproof skillet over medium heat and add the oil. When it's hot, add the chicken and cook until golden brown on the first side, about 2-3 minutes. Flip the chicken and transfer the pan to the oven. Bake until cooked through, about 12 minutes.
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- While the chicken is browning, blend the chipotle peppers with the chicken broth using a hand blender or blender. Make sure there are no large pieces of chipotles left; blend until smooth. This may take several minutes.
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