DEVILED CHICKEN
An Australian dish from the 1970's that has disappeared from the dinner table. This is a dish to impress the ladies.
Provided by yukigumo719
Categories Australian
Time 1h45m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Heat a large frying pan with oil, sauté chicken until golden, remove from pan, drain, place in long flat baking dish.
- Sauté chopped onion & crushed garlic in saucepan in extra oil until transparent, add lemon juice, lemon rind, tomato sauce, brown sugar, mustard, curry powder, vinegar, soy sauce, salt and pepper. Cover, bring to boil, remove from heat, and pour over chicken pieces.
- Cover and bake in the oven at 180°C for between 1 to 1 1/4 hours or until chicken is tender.
- Serve with steamed Rice.
DEVILED CHICKEN THIGHS
These easy chicken thighs get a crisp coating with panko and devilish heat from Dijon mustard, paprika and cayenne pepper.
Provided by Food Network Kitchen
Categories main-dish
Time 55m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Position a rack in the center of the oven; preheat to 425 degrees F. Lightly oil a rimmed baking sheet.
- Combine the butter and garlic in a large microwave-safe bowl. Cover with plastic wrap and microwave to melt the butter, about 1 minute. Whisk in the Dijon and 1/4 teaspoon of the cayenne.
- In another large bowl, combine the panko, Parmesan, chives, paprika and the remaining 1/4 teaspoon cayenne. Sprinkle the chicken thighs with 1/2 teaspoon salt. Dip the chicken in the mustard mixture to coat and roll in the panko on all sides. Arrange on the prepared baking sheet so the pieces do not touch.
- Bake on the center oven rack until the coating is browned and crispy and the chicken is no longer pink near the bone, about 40 minutes.
- Transfer to a large platter and serve.
DEVILED CHICKEN
My family has always loved this flavorful golden brown chicken. I watch for frequent sales on leg quarters to keep the cost per serving low. -Linda Trammell, Kingston, Missouri
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 6 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 375°. Place chicken in a 15x10x1-in. baking pan. In a small bowl, combine remaining ingredients. Pour over chicken., Bake, uncovered, 50-60 minutes or until a thermometer reads 170°-175°, basting occasionally with pan juices.
Nutrition Facts : Calories 345 calories, Fat 24g fat (9g saturated fat), Cholesterol 125mg cholesterol, Sodium 567mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 30g protein.
DEVILED CHICKEN THIGHS
I make this dish when I invite my next-door neighbor over for supper. It's just enough for the two of us. The tasty chicken is tender and moist with a bit of crunch from the cashews. -Bernice Morris, Marshfield, Missouri
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the butter, vinegar, mustard, paprika and pepper. Spread over chicken thighs. Place in a greased 11x7-in. baking dish. Sprinkle with bread crumbs., Bake, uncovered, at 400° for 15 minutes. Sprinkle with the cashews. Bake until chicken juices run clear and topping is golden brown, 7-12 minutes longer.
Nutrition Facts : Calories 246 calories, Fat 14g fat (4g saturated fat), Cholesterol 81mg cholesterol, Sodium 189mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 1g fiber), Protein 23g protein. Diabetic Exchanges
NEELY'S DEVILED CHICKEN
Provided by Patrick and Gina Neely : Food Network
Categories main-dish
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Season the chicken with salt and pepper. Add the flour to a pie plate and season with salt and pepper, paprika, and cayenne, whisking to incorporate. Dredge the chicken through the flour, shaking off the excess.
- Heat a large skillet with the vegetable oil over medium-high heat. Add the chicken skin side (meaty side) down and sear until golden brown and crisp, about 3 minutes, Flip and continue cooking the other side for 3 more minutes. Remove to a platter and set aside.
- Add the white wine to the skillet and scrape the browned bits from the bottom of the pan. Add the chicken stock, orange juice and zest and the hot sauce. Add the red pepper flakes and whisk in the hot sauce and mustard. Bring to a simmer and add the chicken and the juices that are left in the platter. Top with the prunes. Reduce the heat to low and cover tightly with a lid. Let the chicken braise for 40 minutes.
- Uncover the chicken and remove to a serving platter. Turn the heat to high and let the sauce reduce for 2 to 3 minutes. Once thickened, taste for seasoning, and pour the sauce and prunes over the chicken. Serve immediately.
RED DEVIL CHICKEN
Firefighters have a nickname (or a curse name) for fire, "The Red Devil." This chicken is so spicy with red pepper, Italians call it pollo alla diavola, or "chicken, devil-style." Split, splayed on the grill, and weighted under a follwrapped brick, the end result is a particularly Juicy bird with a crispy skin. A heavy cast-iron skillet works well as a weight, also. Recipe from: The Firehouse Grilling Cookbook Prep time includes marinating the chicken.
Provided by Dreamgoddess
Categories Whole Chicken
Time 3h
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Using a cleaver or heavy knife, cut down one side of the backbone to cut the chicken in half.
- Cut down the other side and discard the backbone.
- Place the chicken on a work surface, skin side up.
- Press hard on the breastbone with the heel of your hand to flatten the chicken.
- In a small bowl, whisk together the wine, oil, lemon juice, garlic, oregano, red pepper flakes, and salt.
- Place the chicken and marinade in a zippered plastic bag.
- Close the bag and refrigerate for at least 1 hour, and up to 2 hours.
- Build a charcoal fire in one side of an outdoor grill and let burn until covered with white ash.
- Place a large disposable aluminum foil pan on the empty side of the grill and fill halfway with water.
- In a gas grill, preheat on High.
- Turn one burner off, and keep the other burner (s) on High.
- Place the foil pan on the Off burner, and fill halfway with water.
- Remove the chicken from the marinade.
- Lightly oil the cooking grate.
- Place, skin-side down, over the pan.
- Weight the chicken with an aluminum foilwrapped brick.
- Cover and cook for 25 minutes.
- Remove the brick and turn the chicken.
- Cover and continue cooking (without the brick) until the chicken shows no sign of pink when pierced at the thighbone, about 25 minutes more.
- Using a cleaver or heavy knife, chop the chicken into quarters, and serve hot.
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DEVIL'S CHICKEN (POLLO DIABLO) | BEYOND KIMCHEE
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- 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
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- In a food processor, combine the garlic, thyme, rosemary, parsley, basil, oregano, lemon zest and juice, black pepper and salt; pulse until a paste forms. With the machine on, add the oil, then add the mustard and crushed red pepper and pulse to mix. Scrape the marinade into a large bowl. Add the chicken. Cover and refrigerate for 3 hours.
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