Alitas Del Diablo Recipes

CAPO'S CHICKEN DIABLO

This was published in our newspaper and described as being a signature dish for the Capo's restaurant.

Provided by Princess Pea

Categories Chicken Breast

Time 1h

Yield 4 serving(s)

Number Of Ingredients 13

Capo's Chicken Diablo image

Steps:

Preheat oven to 350 degrees F.
In a small skillet, add the oil.
Saute mushrooms with wine and nutmeg until the wine has evaporated and the mushrooms are softened.
Set aside to cool.
In a bowl, combine cream cheese, thyme, garlic salt and oregano.
Add mushrooms and stir to combine.
Pound out each chicken breast until flat.
Spread with equal parts of the mushroom filling.
Roll the chicken and place seam side down in a baking pan.
Bake for 15 minutes.
Meanwhile, mix the sugar, pecans, mustard and parsley.
Spread on top of the chicken.
Bake an additional 10 to 15 minutes or until cooked through.

Nutrition Facts : Calories 481.3, Fat 30.5, SaturatedFat 12.4, Cholesterol 138, Sodium 504.9, Carbohydrate 19.9, Fiber 1.8, Sugar 16.1, Protein 30.6

Ingredients

2 teaspoons vegetable oil
1 cup sliced mushrooms
1/4 cup dry sherry or 1/4 cup white wine
1/4 teaspoon nutmeg (to taste)
8 ounces cream cheese, softened
1 teaspoon dried thyme
1 teaspoon garlic salt
1 teaspoon dried oregano
4 boneless skinless chicken breasts
1/4 cup brown sugar
1/4 cup pecans, chopped
1/4 cup Dijon mustard
1/3 cup fresh parsley, chopped

CHICKEN DIABLO

DH loves this since it has intense flavor but not too hot for children. I adapted this recipe from the At Home with Family & friends cookbook from Cornerstone Television. Woody's restaurant in Pittsburgh, PA managed by the Antonelli brothers, make this recipe. Great served with crusty bread, rice, and a salad.

Provided by Monica in PA

Categories One Dish Meal

Time 45m

Yield 4 serving(s)

Number Of Ingredients 11

Chicken Diablo image

Steps:

In large skillet, heat oil.
Add chicken and red pepper and saute for 5 minutes until chicken is tender.
Add mushrooms and saute for 3 additional minutes.
Add garlic, beef stock and cook for 3-5 minutes.
Add apple juice, tomatoes, banana peppers, and parsley.
Salt/pepper to taste.
Simmer low and uncovered until juices reduce and thicken.
You may also thicken the liquid with cornstarch or arrowroot powder.

Nutrition Facts : Calories 501, Fat 30.2, SaturatedFat 6.6, Cholesterol 109, Sodium 580.1, Carbohydrate 18.3, Fiber 3.6, Sugar 12.8, Protein 39.8

Ingredients

4 tablespoons olive oil
1 1/2 lbs chicken breasts, cut into 1 inch pieces
3 red bell peppers, sliced
8 -10 fresh mushrooms, sliced
4 cloves garlic, minced
2 cups beef stock
1 cup apple juice
1/2 cup crushed tomatoes or 1/2 cup tomato sauce
2 -3 banana peppers, cut into rings
3 tablespoons fresh parsley or 3 teaspoons dried parsley
salt and black pepper

ALITAS DEL DIABLO

Here's a recipe for hot wings I got from Latina.com - it has an interesting blend of spices not usually associated with hot wings. Preparation time is marinating time.

Provided by Pinay0618

Categories Chicken

Time 2h15m

Yield 8 serving(s)

Number Of Ingredients 12

Alitas Del Diablo image

Steps:

To prepare dry rub, in large bowl mix all spices. You may substitute any spice according to taste. Coat each wing thoroughly with dry mixture on all sides at least 2 hours before cooking. Grill until golden brown.

Nutrition Facts : Calories 699.2, Fat 41.8, SaturatedFat 11.5, Cholesterol 188.7, Sodium 297, Carbohydrate 35.6, Fiber 5.4, Sugar 27.7, Protein 47

Ingredients

40 chicken wings
1 cup seasoning salt
1/4 cup paprika
2/3 cup chili powder
1 teaspoon ground ginger
1 teaspoon ground nutmeg
2 teaspoons ground dry mustard
1 teaspoon ground cloves
1 teaspoon dry mesquite marinade
2 tablespoons garlic salt
1 tablespoon black pepper
1 cup brown sugar

CLASSIC EL DIABLO

Bright, bubbly and refreshing to drink, the El Diablo combines tequila with rich, sweetly acidic crème de cassis, fresh lime juice and sharply spiced ginger beer. To ensure a balanced cocktail, use a ginger beer with a low sugar content rather than a more sugar-forward ginger ale.

Provided by Rebekah Peppler

Categories cocktails

Yield 1 drink

Number Of Ingredients 5

Classic El Diablo image

Steps:

In an ice-filled shaker, combine the tequila, lime juice and crème de cassis. Shake until well chilled. Fill a Collins glass with ice, strain the cocktail into the glass and top with ginger beer.

Ingredients

Ice
1 1/2 ounces reposado tequila
3/4 ounce fresh lime juice
1/2 ounce crème de cassis
2 to 3 ounces ginger beer

HUEVOS DEL DIABLO (EGGS OF THE DEVIL)

If you like spicy, you can really kick-up the heat in this twist on traditional deviled eggs. If you are squimish, reduce the chili paste and jalapenos.

Provided by CaribbeanQueen

Categories < 30 Mins

Time 20m

Yield 24 serving(s)

Number Of Ingredients 9

Huevos Del Diablo (Eggs of the Devil) image

Steps:

Cut cooled eggs in half. Scoop out the yolk.
Mash the yolks with next 6 ingredients. Season with salt and pepper.
Mix well.
Fill egg halves.
Garnish with cilantro and pickled ginger.
Chill and serve.

Ingredients

12 eggs, boiled, cooled
1/4 cup mayonnaise (to taste)
1 tablespoon Dijon mustard
1 tablespoon thai chili paste (to taste)
2 tablespoons jalapenos, minced (to taste)
2 tablespoons scallions, minced
2 tablespoons cilantro, minced (save some for garnish)
salt and pepper, to taste
pickled ginger, for garnish

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Alitas Del Diablo Recipes

CAPO'S CHICKEN DIABLO

This was published in our newspaper and described as being a signature dish for the Capo's restaurant.

CHICKEN DIABLO

ALITAS DEL DIABLO

Here's a recipe for hot wings I got from Latina.com - it has an interesting blend of spices not usually associated with hot wings. Preparation time is marinating time.

CLASSIC EL DIABLO

Bright, bubbly and refreshing to drink, the El Diablo combines tequila with rich, sweetly acidic crème de cassis, fresh lime juice and sharply spiced ginger beer. To ensure a balanced cocktail, use a ginger beer with a low sugar content rather than a more sugar-forward ginger ale.

HUEVOS DEL DIABLO (EGGS OF THE DEVIL)

If you like spicy, you can really kick-up the heat in this twist on traditional deviled eggs. If you are squimish, reduce the chili paste and jalapenos.

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