{"id":30512,"date":"2023-02-09T17:11:39","date_gmt":"2023-02-09T17:11:39","guid":{"rendered":"https:\/\/forum.sbenny.com\/blog\/food-and-recipes\/recipes\/second-courses\/of-the-land-second-courses\/chicken-alla-diavola-the-recipe-for-brave-palates\/"},"modified":"2023-02-09T17:11:39","modified_gmt":"2023-02-09T17:11:39","slug":"chicken-alla-diavola-the-recipe-for-brave-palates","status":"publish","type":"post","link":"https:\/\/forum.sbenny.com\/blog\/food-and-recipes\/recipes\/second-courses\/of-the-land-second-courses\/chicken-alla-diavola-the-recipe-for-brave-palates\/","title":{"rendered":"Chicken alla diavola: the recipe for brave palates"},"content":{"rendered":"


\n<\/p>\n

Chicken alla diavola: the recipe for brave palates<\/h1>\n

<\/p>\n

\n

The devilled chicken<\/strong> is an excellent second course ideal for lovers of strong and spicy flavors<\/strong>. The name “alla diavola”, moreover, derives from the spiciness and the characteristic reddish color of the chicken cooked with different varieties of chilli,<\/strong> but all extremely fiery! Devilled chicken is made with just a few ingredients and a few simple steps: just remove the main bone from the chicken and massage it with chilli pepper and aromatic herbs<\/strong>, to then cook it in a pan directly on the fire, without disturbing other appliances. Perfect served with a pan of baked potatoes, with the equally spicy patatas bravas or with a side dish of pan-fried celeriac to sweeten everything, it can be an excellent second course for a dinner with friends.<\/p>\n

\n
\n

<\/i> Ingredients for 4 people<\/i><\/h3>\n
    \n
  • <\/i> Chicken: 1 x 1.5kg<\/li>\n
  • <\/i> Rosemary: 2 sprigs<\/li>\n
  • <\/i> Garlic powder: \u00bd teaspoon, or 1 clove of fresh garlic<\/li>\n
  • <\/i> Chilli: \u00bd tsp<\/li>\n
  • <\/i> Black pepper: \u00bd tsp<\/li>\n
  • <\/i> Salt to taste<\/li>\n
  • <\/i> Extra virgin olive oil: 2 tbsp<\/li>\n<\/ul>\n<\/div>\n
    \n
      \n
    • <\/i> Preparation: 40 minutes<\/i><\/li>\n
    • <\/i> Cooking: 50 minutes<\/i><\/li>\n
    • <\/i> Total: 1 hour, 30 minutes<\/i><\/li>\n
    • <\/i> Calories: 178 calories\/100 g<\/i><\/li>\n<\/ul>\n<\/div>\n<\/section>\n
      \n
      \n

      Preparation<\/h2>\n
      1<\/span><\/p>\n

      Start deboning the chicken: arrange it on a cutting board and with a sharp knife (preferably for boning) cut the breast on both sides, so as to remove the central bone. <\/p>\n\n

      2<\/span><\/p>\n

      Spread the chicken, turn it and flatten it with a meat tenderizer. <\/p>\n\n

      3<\/span><\/p>\n

      Massage the chicken with a spoonful of oil, to make the spices adhere better. <\/p>\n\n

      4<\/span><\/p>\n

      Finely chop the rosemary after rinsing and drying it. <\/p>\n\n

      5<\/span><\/p>\n

      Pour the chopped rosemary into a bowl with the garlic, pepper, chilli pepper and salt. <\/p>\n\n

      6<\/span><\/p>\n

      Mix all ingredients well. (<\/p>\n\n

      7<\/span><\/p>\n

      Pour half of the spices over the chicken and massage well. Turn it on the other side, add the remaining spices and oil and massage again. <\/p>\n\n

      8<\/span><\/p>\n

      Place the chicken, skin side down, in a large saucepan. Cover it with a lid or a baking tray and place a weight of at least 1 kg on it. <\/p>\n\n

      9<\/span><\/p>\n

      Bring to the boil and cook over medium heat for 25 minutes. Then remove the lid and turn the chicken, cooking another 25 minutes, for a total of 50 minutes. <\/p>\n\n

      10<\/span><\/p>\n

      Once the cooking time has elapsed, turn off the heat and arrange the chicken on a serving plate, serving immediately. <\/p>\n\n

      Advice and tips<\/strong><\/p>\n

      Never turn prime chicken<\/strong>at the indicated time, but follow the recipe carefully.<\/p>\n

      We advise you to wear disposable gloves to massage the chicken with hot herbs and spices, so as not to risk hitting yourself with the chilli pepper.<\/p>\n

      You can vary the spices, adding sage, thyme, bay leaf and marjoram.<\/p>\n

      You can vary the type of pepper, but always choose a very spicy one!<\/p>\n

      storage<\/strong><\/p>\n

      Deviled chicken can be stored in the refrigerator, covered in plastic wrap or in a closed container, for 1-2 days maximum<\/strong>.<\/p>\n

      Alternatively it can be frozen after cooking and then left to thaw in the refrigerator.<\/p>\n<\/p><\/div>\n

      <\/p>\n

      \n
      \n

      <\/i> Ingredients for 4 people<\/i><\/h3>\n
        \n
      • <\/i> Chicken: 1 x 1.5kg<\/li>\n
      • <\/i> Rosemary: 2 sprigs<\/li>\n
      • <\/i> Garlic powder: \u00bd teaspoon, or 1 clove of fresh garlic<\/li>\n
      • <\/i> Chilli: \u00bd tsp<\/li>\n
      • <\/i> Black pepper: \u00bd tsp<\/li>\n
      • <\/i> Salt to taste<\/li>\n
      • <\/i> Extra virgin olive oil: 2 tbsp<\/li>\n<\/ul>\n<\/div>\n
        \n
          \n
        • <\/i> Preparation: 40 minutes<\/i><\/li>\n
        • <\/i> Cooking: 50 minutes<\/i><\/li>\n
        • <\/i> Total: 1 hour, 30 minutes<\/i><\/li>\n
        • <\/i> Calories: 178 calories\/100 g<\/i><\/li>\n<\/ul>\n<\/div>\n<\/section>\n\n","protected":false},"excerpt":{"rendered":"

          Chicken alla diavola: the recipe for brave palates The devilled chicken is an excellent second course ideal for lovers of strong and spicy flavors. The name “alla diavola”, moreover, derives from the spiciness and the characteristic reddish color of the chicken cooked with different varieties of chilli, but all extremely fiery! Devilled chicken is made […]<\/p>\n","protected":false},"author":1,"featured_media":30513,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[126],"tags":[91,129,90,130,132],"class_list":["post-30512","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-of-the-land-second-courses","tag-italian-kitchen","tag-italian-second-courses","tag-recipes","tag-second-courses","tag-second-courses-of-the-land","entry","has-media"],"yoast_head":"\nChicken alla diavola: the recipe for brave palates - Sbenny\u2019s Blog<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/forum.sbenny.com\/blog\/food-and-recipes\/recipes\/second-courses\/of-the-land-second-courses\/chicken-alla-diavola-the-recipe-for-brave-palates\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Chicken alla diavola: the recipe for brave palates - Sbenny\u2019s Blog\" \/>\n<meta property=\"og:description\" content=\"Chicken alla diavola: the recipe for brave palates The devilled chicken is an excellent second course ideal for lovers of strong and spicy flavors. The name “alla diavola”, moreover, derives from the spiciness and the characteristic reddish color of the chicken cooked with different varieties of chilli, but all extremely fiery! 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