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 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
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
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
More about "pollo diablo recipes"
DEVIL'S CHICKEN (POLLO DIABLO) | BEYOND KIMCHEE
From beyondkimchee.com
Reviews 3Category Dinner, Main CourseCuisine WesternTotal Time 1 hr 55 mins
- Remove a backbone from chicken and cut out the top portion of beast bone. Flatten the chicken and season generously with salt and pepper. Place the chicken in a baking tray.
- Sprinkle the red chilies on the chicken and drizzle with lemon juice and olive oil. Toss to coat the chicken well.
- Add the herbs to the chicken and put the skin side up. Let it marinate for at least 1 hour. Turn the chicken over so that the skin side down after 30 minutes
- Preheat the oven to 450˚F. Roast the chicken for 30 minutes turning the chicken to the other side half way through the roasting.
MEXICAN DEVILED CHICKEN | POLLO A LA DIABLA - THE …
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.
DEVIL'S DIABLO SAUCE CHICKEN RECIPE
From chefdehome.com
SPICY & SWEET CHICKEN DIABLO - KYLEE COOKS
From kyleecooks.com
CAMARONES A LA DIABLA - ISABEL EATS {EASY MEXICAN …
From isabeleats.com
MEXICAN DEVILED CHICKEN (POLLO A LA DIABLA) + VIDEO
EL POLLO DIABLO (SPICY CHICKEN SANDWICH) - YOUTUBE
From youtube.com
CHICKEN VALDOSTANA (POLLO ALLA VALDOSTANA) - SIP AND FEAST
From sipandfeast.com
DEVIL’S CHICKEN (POLLO DIABLO) IN 115 MINS WITH 11 INGREDIENTS …
From dishcuss.com
POLLO ALLA DIAVOLO AND ROAST POTATO WEDGES WITH ROSEMARY
From rachaelrayshow.com
POLLO DIABLO (GARLICKY, SPICY, DEEP-FRIED CHICKEN) RECIPE | FOOD …
From foodnetwork.cel29.sni.foodnetwork.com
THE MOST POPULAR RECIPES OF MAY 2023 | BON APPéTIT
From bonappetit.com
THE FIRST 1,000 DIABLO 4 PLAYERS TO HIT LEVEL 100 ON HARDCORE
From ign.com
POLLO ALLA DIAVOLA RECIPE - GREAT ITALIAN CHEFS
From greatitalianchefs.com
POLLO DIABLO RECIPE | CDKITCHEN.COM
From cdkitchen.com
POLLO DIABLO RECIPE GERMAN RECIPES FROM THE COOK'S WIKI
From cookipedia.co.uk
17 CUBAN FOOD & DRINK IDEAS - CLASSIC CUBAN RECIPES - DELISH
From delish.com
POLLO DIABLO (GARLICKY, SPICY, DEEP-FRIED CHICKEN) RECIPE | FOOD …
From foodnetwork.cel30.sni.foodnetwork.com
COOKING WITH RANIA: MUSSELS FRA DIABLO - CBS PITTSBURGH
From cbsnews.com
POLLO DIABLO RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
PATHFINDER IS CHALLENGING DIABLO 4 WITH ITS OWN HACK AND SLASH …
From ign.com
DIABLO 4’S MULTIPLAYER IS WHERE THE REAL GAME BEGINS
From techradar.com
POLLO DIABLO - DVO.COM
From dvo.com
You'll also love