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
POLLO AL DIABLO
Make and share this Pollo Al Diablo recipe from Food.com.
Provided by FloridaGrl
Categories Poultry
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a bowl, mix hot sauce,honey, and sour cream until well blended. Add paprika, cumin and ketchup and beat vigorously until sauce is well blended and smooth,.
- Marinate the chicken in half the sauce for at least 2 hours in the refrigerator. Heat a heavy skillet or grill coated with vegetable oil. Brown breast halves on both sides in oil until cooked through(about 15 minutes).
- Heat rest of sauce and serve with the chicken.
Nutrition Facts : Calories 656.1, Fat 41.8, SaturatedFat 11.7, Cholesterol 128, Sodium 1226.2, Carbohydrate 28.1, Fiber 0.3, Sugar 24.7, Protein 43.5
SHRIMP A LA DIABLA (CAMARONES A LA DIABLA)
Provided by Food Network
Time 30m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Heat a large skillet over medium heat; add vegetable oil, then add the Yunnan chiles. Fry until the chiles are a dark red color, about 5 minutes.
- Add chiles to a 64-ounce blender along with the garlic, salt, pepper, 2 tablespoons melted butter and 2 cups water. Blend together until you have a thick, smooth consistency, about 3 minutes.
- Heat a large skillet over medium heat, then add blended diabla sauce and bring to a boil (see Cook's Note).
- Heat a separate skillet over medium heat and add remaining 2 tablespoons melted butter. Saute shrimp until they are half cooked, about 3 minutes, then add the diabla sauce. Keep over medium heat until shrimp are fully cooked, another 3 minutes.
- Serve shrimp with a side of rice and beans and enjoy with corn or flour tortillas.
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 AL MATTONE
Provided by Anne Burrell
Categories main-dish
Time P1DT50m
Yield 2 servings
Number Of Ingredients 11
Steps:
- Special equipment: weights such as foil covered bricks or cast iron saute pan
- In a small bowl combine the garlic, crushed red pepper, lemon zest and juice, rosemary, pimenton, and cumin. Drizzle in olive oil until the mixture becomes a paste. Place the chicken into a large bowl and massage with the spice mixture. Let marinate for 12 to 24 hours in the refrigerator or 2 hours at room temperature.
- * If refrigerating the chicken, remove from the refrigerator 45 minutes to 1 hour before cooking to let the chicken come to room temperature.
- Preheat the oven to 400 degrees F.
- Coat a large saute pan with olive oil and bring to a high heat. Season the chicken with salt and pepper. Lay the marinated chicken in the pan, skin side down. Oil the bottom of another large saute pan, lay it on top of the chickens and place bricks or weights in the second saute pan. Cook the chicken until the skin starts to brown, about 5 minutes. Place the whole shootin' match in the preheated oven for about 15 minutes.
- Remove the pans from the oven and remove the weights and the top pan. At this point the skin should be lovely and dark brown. Check the chicken for doneness, it should be cooked through but still succulent and juicy. Remove the chickens from the pan and reserve on a large platter.
- Remove the excess fat from the saute pan and add the white wine. Cook over high heat until the wine has reduced by more than half. Add the chicken stock, season with salt and reduce by half.
- Arrange chicken on serving plates or a platter. Spoon the juices over. Tastes like chicken!
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.
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.
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
More about "pollo al diablo recipes"
MEXICAN DEVILED CHICKEN (POLLO A LA DIABLA) + VIDEO
From inmamamaggieskitchen.com
Ratings 11Calories 263 per servingCategory Dinner
POLLO ALLA DIAVOLA RECIPE - GREAT ITALIAN CHEFS
From greatitalianchefs.com
Servings 4Estimated Reading Time 3 minsCategory Main
DEVIL'S CHICKEN (POLLO DIABLO) | BEYOND KIMCHEE
From beyondkimchee.com
MEXICAN DEVILED CHICKEN | POLLO A LA DIABLA - THE MOUNTAIN KITCHEN
From themountainkitchen.com
5/5 (2)Total Time 1 hrCategory Main CourseCalories 325 per serving
- Heat the oil in a Dutch Oven or heavy pot, over medium-high heat. Add the onions and sauté until soft; about 5 to 7 minutes. Remove the onions from the pot and add the chicken to the pot; brown on all sides.
- 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.
- When the chicken has browned, add the onions back into the pot along with the garlic and tomatoes; season with salt, to taste. Cook for about 10 o 15 minutes.
- Add chipotle-broth mixture, stir to combine well. Simmer over low heat uncovered for 30 minutes, or until the sauce has nearly halved and thickened. The longer you simmer this sauce, the better it will be. You can make ahead of time just be sure to cover the pot with a lid after it has reduced.
DAISY'S CHICKEN DIABLO (POLLO AL DIABLO A LA DAISY) RECIPE - EAT YOUR …
From eatyourbooks.com
CAMARONES A LA DIABLA - ISABEL EATS {EASY MEXICAN RECIPES}
From isabeleats.com
CHICKEN ALLA DIAVOLA RECIPE - SALVATORE DENARO - FOOD & WINE
From foodandwine.com
HOW TO MAKE POLLO ALLA DIAVOLO BY RACHAEL | RACHAEL RAY SHOW
From rachaelrayshow.com
POLLO DIABLO RECIPE | CDKITCHEN.COM
From cdkitchen.com
POLLO DIABLO (GARLICKY, SPICY, DEEP-FRIED CHICKEN) - FOOD …
From foodnetwork.co.uk
#30-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #main-dish #poultry #spanish #easy #european #dinner-party #dietary #low-carb #inexpensive #low-in-something #meat #3-steps-or-less
You'll also love