Chicken A La Diable Recipes

CHICKEN DIABLO

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.

THE ORIGINAL CAMARONES A LA DIABLA

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.

CHICKEN DIABLE

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.

CHICKEN A LA DIABLE

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.

CHICKEN à LA DIABLE

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.

POULET á LA DIABLE - DEVILED CHICKEN

Steps:

• Cut chicken into serving portions; season with salt and pepper and brown in melted fat.
• Remove chicken from pan; stir flour and dry mustard into pan drippings and stir well to incorporate all the bits into the roux.
• Add stock and cook until mixture thickens, stirring constantly.
• Add next three ingredients to cooked sauce; place chicken in sauce, cover pan and simmer until tender.
• Turn into a casserole dish, add wine; pipe mashed potatoes around the edge and across the top in a decorative manner.
• Place in a 400F oven until potatoes are lightly browned.

CHICKEN DIABLE

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.