TORRISI'S CHICKEN FRA DIAVOLO
Provided by Frank Bruni
Categories dinner, main course
Time 1h15m
Yield Makes 4 servings
Number Of Ingredients 20
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.
Nutrition Facts : @context http, Calories 769, UnsaturatedFat 34 grams, Carbohydrate 26 grams, Fat 53 grams, Fiber 3 grams, Protein 49 grams, SaturatedFat 15 grams, Sodium 1107 milligrams, Sugar 15 grams, TransFat 0 grams
CHICKEN & BELL PEPPER TORTELLINI FRA DIAVOLO
Make and share this Chicken & Bell Pepper Tortellini Fra Diavolo recipe from Food.com.
Provided by Lizzie Rodriquez
Categories < 60 Mins
Time 45m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Heat a large skillet over medium high heat. Add chicken and grapeseed oil to skillet, sauté for 10-12 minutes, until chicken is cooked through, add veggies to skillet.
- Meanwhile, bring water to a boil in a separate saucepan. Add frozen tortellini, and cook about 5 minutes. Drain.
- Add tortellini to the skillet, along with optional ½ tsp salt, and ½ cup heavy cream. Stir and heat 3-5 more minutes.
- Serve topped with parmesan cheese if desired.
Nutrition Facts : Calories 497.5, Fat 20.5, SaturatedFat 8.7, Cholesterol 113.3, Sodium 657.9, Carbohydrate 48.9, Fiber 3, Sugar 3.3, Protein 29.6
ROAST CHICKEN DIAVOLO
Diavolo, the Italian word for "devil," speaks to the peppery character of this flavorful roast chicken. Recipe adapted from The Perfectly Roasted Chicken by Mindy Fox (Kyle Books; 2013).
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 1h30m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 680 g, Fat 30 g, Fiber 4 g, Protein 81 g, SaturatedFat 7 g
MUSSELS FRA DIAVOLA
Make and share this Mussels Fra Diavola recipe from Food.com.
Provided by chia2160
Categories Mussels
Time 35m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- heat oil in a 12 inch skillet.
- add garlic and red pepper flakes, stir.
- add tomatoes, paste, oregano, basil, capers, olives, and wine, breaking up tomatoes simmer about 15 minutes until sauce thickens.
- meanwhile cook the linguine and drain.
- raise the heat of the sauce to medium, add the mussels, and cover.
- cook 3-6 minutes more until mussels open.
- discard any that don't open.
- serve sauce over linguine.
SPAGHETTI WITH CALAMARI FRA DIAVOLO
Make and share this Spaghetti With Calamari Fra Diavolo recipe from Food.com.
Provided by Laka
Categories Spaghetti
Time 1h
Yield 2 serving(s)
Number Of Ingredients 14
Steps:
- Sauté onion in hot olive oil until tender and golden, about 5 minutes. Add the garlic and sauté for 30 seconds.
- Stir in the tomatoes with their juices, broth, wine, tomato puree, ½ tablespoon dry oregano, cayenne pepper, smoked paprika and the red pepper flakes. Reduce the heat to medium-low and cook for 15 - 20 minutes, uncovered, until the sauce is lightly thickened and the flavors have blended.
- Add the squid, cover, reduce the heat to low and cook for 25 - 30 minutes until very tender. Stir in the remaining oregano.
- Meanwhile cook spaghetti in lots of boiling water according to the manufacturer's instructions.
- Drain and stir into the warm sauce. Toss thoroughly until the pasta is fully coated with sauce.
- Serve immediately sprinkled with fresh parsley.
Nutrition Facts : Calories 990.4, Fat 19.9, SaturatedFat 3.3, Cholesterol 583.5, Sodium 139, Carbohydrate 132.6, Fiber 9, Sugar 12.6, Protein 60.9
CHICKEN FRA DIAVOLO
This is my modification of Giada's Shrimp Fra Diavolo (#155415) with chicken substituted for the shrimp. If you don't like it, Don't blame Giada! :-)
Provided by PickyEater
Categories Chicken Breast
Time 1h
Yield 4 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 590.7, Fat 25.3, SaturatedFat 6, Cholesterol 85.1, Sodium 674.1, Carbohydrate 54.5, Fiber 8.2, Sugar 4.6, Protein 26.9
LOBSTER FRA DIAVOLO
From James Beard's New Fish Cookery by James Beard (Little Brown) Suitable for the finest guest, lobster is cooked in an herbed and spiced tomato sauce and then flamed with brandy.
Provided by Stephanie Z.
Categories Lobster
Time 40m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Split the live lobsters and cook them in hot olive oil until the color has turned. Continue cooking gently for about 10 minutes.
- Add the parsley, thyme or oregano, onion, garlic, cloves, mace, salt, pepper, and tomatoes. Cover and cook for about 15 minutes, stirring often.
- Arrange a ring of rice on a serving dish. Put the lobster halves in the center and pour the sauce over them. Add the brandy and blaze just before serving.
Nutrition Facts : Calories 899.1, Fat 45, SaturatedFat 6.5, Cholesterol 431.3, Sodium 1356.5, Carbohydrate 13.6, Fiber 2.8, Sugar 6.3, Protein 87.4
CHICKEN A LA DIAVOLO
This recipe is courtesy of Terrance Brennan, Picholine Restaurant, New York City. Simple and VERY easy. You won't be sorry
Provided by The Kissing Cook
Categories Chicken
Time 35m
Yield 1 chicken, 4 serving(s)
Number Of Ingredients 6
Steps:
- In a large bowl, bruise lemon zest and rosemary between fingers to release oils. Stir in 6 Tbs. oil and the garlic. Place chicken in marinade, cover and refrigerate, turning occasionally, at least 8 hours or overnight. Preheat oven to 450°F Remove chicken from marinade and season with salt and pepper. Heat remaining 4 Tbs. oil in a large skillet over high heat until oil is hot, but not smoking. Add chicken, skin-side down. Place chicken brick on top of chicken. (I just wrap a brick in heavy duty aluminum foil) Cook until the underside is golden brown, about 4 minutes. place skillet with brick in oven and bake until juices run clear when pierced in the thickest part of the ghigh about 14 minutes. Serves 4. Serve with rice pilaf.
Nutrition Facts : Calories 965.5, Fat 80, SaturatedFat 18.9, Cholesterol 243.8, Sodium 228.3, Carbohydrate 1.2, Fiber 0.1, Protein 57.5
CI SHRIMP FRA DIAVOLO
Entered for safe-keeping, as shrimp fra diavolo is one of my favorite dishes. This was published in the January/February 2014 Cook's Illustrated magazine. It's different from the other recipes posted on this site for its recommendation to brown the shrimp shells with the juice from the canned tomatoes, then de-glazing with dry white wine. Don't omit the anchovy fillets; they give a "je ne sais quoi" depth to the sauce, but they won't overwhelm you. Serve with a salad and crusty bread or over spaghetti.
Provided by KateL
Categories Vegetable
Time 48m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Peel and devein shrimp; RESERVE SHRIMP SHELLS for Step 3. Check the ingredients listing on the shrimp bag. If shrimp have been treated with salt, go directly to Step 2. Otherwise, toss shrimp with 1/2 teaspoon salt and set aside until Step 11.
- Pour tomatoes into a colander set over a large bowl. Release the tomato juice from the tomatoes by piercing the tomatoes with the edge of a rubber spatula. Stir briefly to release juice. Transfer drained tomatoes to small bowl, until Step 9. RESERVE TOMATO JUICE for Step 5. DO NOT WASH COLANDER.
- In 12-inch skillet over high heat, heat 1 tablespoon vegetable oil until shimmering. Add shrimp shells and cook, stirring frequently, until they begin to turn spotty brown and skillet starts to brown, 2-4 minutes. Remove skillet from heat and carefully add wine.
- When bubbling subsides, return skillet to heat and simmer until wine is reduced to about 2 tablespoons, 2-4 minutes.
- Add reserved tomato juice from Step 2 and simmer to meld flavors, 5 minutes.
- Pour contents of skillet into colander set over bowl. Discard shells and RESERVE LIQUID for Step 10. Wipe out skillet with paper towels.
- Over medium heat in now-empty skillet, heat remaining 2 tablespoons vegetable oil, garlic, pepper flakes and oregano. (If shrimp had been treated with salt when packaged, now add 1/4 teaspoon salt. If you tossed shrimp with 1/2 teaspoon of salt in Step 1, do not add more salt now.) Stir occasionally, until garlic is straw-colored and fragrant, 1-2 minutes.
- Add anchovies and stir until fragrant, about 30 seconds.
- Remove skillet from heat. Add drained tomatoes from Step 2 and mash with potato masher until coarsely pureed.
- Return skillet to heat and stir in reserved tomato juice from Step 6. Increase heat to medium-high and simmer until mixture has thickened, about 5 minutes.
- Add shrimp to skillet and simmer gently, stirring and turning shrimp frequently, until they are just cooked through, 4-5 minutes.
- Remove pan from heat. Stir in basil, parsley, and pepperoncini and pepperoncini juice and season with salt to taste.
- Drizzle with extra-virgin olive oil and serve.
Nutrition Facts : Calories 243.4, Fat 12.8, SaturatedFat 1.7, Cholesterol 144.4, Sodium 1186, Carbohydrate 8.4, Fiber 1.6, Sugar 3.6, Protein 17.2
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