Chicken Diavolo Recipes

Steps:

• Preheat oven to 425 degrees, with racks in middle and upper thirds. In a small bowl, stir together rosemary, oregano, chiles, lemon zest and juice, and 1 tablespoon pepper. Lightly coat a 9-by-13-inch baking dish with oil. Place chicken, skin side up, in dish. Spread herb mixture over chicken and under skin of breast. Season with salt and drizzle with 1 teaspoon oil.
• Roast chicken on upper rack, 10 minutes. Meanwhile, place bell peppers and onion on a rimmed baking sheet and drizzle with 2 tablespoons oil. Gently toss vegetables to coat, then arrange in a single layer and season with salt and pepper. Add wine to dish with chicken and roast vegetables on middle rack, 20 minutes.
• Remove both pans from oven. With tongs, transfer vegetables to pan with chicken, arranging them around bird. Continue roasting until skin is golden and chicken is cooked through (an instant-read thermometer inserted into thickest part of thigh, avoiding bone, should read 165 degrees), 20 minutes. Let rest 10 minutes before carving. Serve chicken warm or at room temperature with peppers, onion, and pan juices.

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.

Steps:

• Cook pasta until almost fully cooked (al dente), drain, and set aside.
• While the pasta is cooking:.
• In a large skillet, over medium-high heat, sauté the onions in two Tbl of olive oil for approximately 3-4 minutes.
• Stir in the garlic and pepper flakes and continue to cook for another 2-3 minutes until the onions become translucent.
• Transfer the onion mixture to a bowl, leaving as much oil as possible in the skillet, and set aside.
• Add the chicken to the pan, sprinkle with salt, and sauté approximately 4-5 minutes until no longer pink (add additional oil as necessary).
• Add the wine to the skillet and deglaze.
• Return the onion mixture to the skillet and add the tomatoes with their juices and oregano. Simmer until the sauce thickens slightly, about 10 minutes.
• Stir in the parsley and basil. Season with more salt, to taste.
• Add the drained pasta to the tomato mixture; stir well and cook for another minute or two to bring the pasta up to temperature and serve.

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.

Steps:

• 1. Pat chicken dry with paper towels. Whisk oil, garlic, rosemary, lemon zest, pepper flakes, sugar, 1 teaspoon pepper, and paprika together in bowl until combined. Reserve ¼ cup oil mixture for sauce. (Oil mixture can be covered and refrigerated for up to 24 hours.) Whisk 2¼ teaspoons salt into oil mixture remaining in bowl and transfer to 1-gallon zipper-lock bag. Add chicken, turn to coat, and refrigerate for at least 1 hour or up to 24 hours. Just before grilling, soak wood chips in water for 15 minutes, then drain. Using large piece of heavy-duty aluminum foil, wrap soaked chips in foil packet and cut several vent holes in top. 2A. FOR A CHARCOAL GRILL: Open bottom vent halfway. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour two-thirds evenly over half of grill, then pour remaining coals over other half of grill. Place wood chip packet on larger pile of coals. Set cooking grate in place, cover, and open lid vent halfway. Heat grill until hot and wood chips are smoking, about 5 minutes. 2B. FOR A GAS GRILL: Place wood chip packet over primary burner. Turn all burners to high, cover, and heat grill until hot and wood chips are smoking, about 15 minutes. Turn primary burner to medium and turn other burner(s) to low. (Adjust primary burner as needed to maintain grill temperature of 400 to 425 degrees.) 3. Remove chicken from marinade and pat dry with paper towels. Discard used marinade. Clean and oil cooking grate. Place chicken on cooler side of grill, skin side up. Cover and cook until underside of chicken is lightly browned, 8 to 12 minutes. Flip chicken, cover, and cook until white meat registers 155 degrees and dark meat registers 170 degrees, 7 to 10 minutes. 4. Transfer chicken to hotter side of grill, skin side down, and cook (covered if using gas) until skin is well browned, about 3 minutes. Flip and continue to cook (covered if using gas) until white meat registers 160 degrees and dark meat registers 175 degrees, 1 to 3 minutes. Transfer chicken to platter, tent loosely with foil, and let rest for 5 to 10 minutes. 5. Meanwhile, heat reserved oil mixture in small saucepan over low heat until fragrant and garlic begins to brown, 3 to 5 minutes. Off heat, whisk in lemon juice and ¼ teaspoon salt. Spoon sauce over chicken. Serve.

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.

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.

Steps:

• In a medium bowl, mix together the hot pepper sauce, sour cream, ketchup and honey until smooth. Season with paprika and cumin. Set aside half of the sauce for serving later, then place chicken breasts in the remaining sauce to marinate. Cover and refrigerate for at least 2 hours.
• Heat vegetable oil in a large skillet over medium heat. Add garlic and cook until fragrant. Place chicken breasts coated with marinade into the skillet, and cook until nicely browned on each side, and meat is cooked through, about 20 minutes.
• Meanwhile, heat reserved marinade in a small saucepan or in the microwave. Serve chicken breasts over white rice, or over salad greens with sauce spooned over the top.

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.