The CRISPIEST Chicken Diavolo | Cookin' Somethin' w/ Matty Matheson
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SPATCHCOCK A CHICKY PUT A BRICK ON IT FOR THE CRISPIEST SKIN WITH A LIL PEPPER MELANGE ITS RUSTIC ITS ROBUST ITS CHICKEN DIAVOLO AND THAT’S AMORE!!!!
INGREDIENTS
1 chicken, spatchcocked (spine and ribs removed)
2 tbsp olive oil
1 fire brick, wrapped in tin foil
1lb mixed hot and sweet peppers (Jalapeno, Jimmy Nardello, Anaheims, Habanadas)
1 tb dried chile flakes
1 tsp smoked paprika
2-3 cups homemade chicken stock - to cover
1 stick (1⁄4 lb) Butter, cubed
2-4 Pickled Cherry bomb peppers, torn apart
1⁄2 cup Pimenta de bico
1 lemon, juiced
1 cup parsley, chopped roughly
Salt
Pepper
METHOD
1. Start by spatchcocking the chicken, remove the spine and ribs, using scissors. Make
sure to leave leg and wing bones for texture and flavour. Be careful not to pierce the
skin! Season generously with salt.
2. Warm up cast iron pan on medium high heat, add enough olive oil to cover the bottom of
the pan. Place the chicken in the pan, skin side down and allow to start sizzling.
3. Once sizzling, take a brick wrapped in tin foil and place on top of the chicken and allow to cook until it is about 90% cooked before you flip it over to finish, about 40 minutes.
4. In a separate large pan, warm up some olive oil on medium high heat. Cut one onion into rings and place in pan. Add three cloves of smashed garlic.
Next, cut up some peppers. Slice two jalapenos and add to the pan, then add one green Anaheim seeded and quartered, three Jimmy Nardello peppers, one red Anaheim and three whole orange guys. Remove the seeds or leave them in, depending on how spicy you want.
5. Once the peppers begin to soften, add salt, chilli flakes and smoked paprika. Stir through thoroughly. Add enough chicken stock to the pan to cover all of the peppers, about three cups. Add about two pickled cherry bomb peppers, torn apart, and half a cup of pimenta
6. de pica. Allow to reduce to a thick sauce, about 30 minutes, then turn off the heat and add the juice of one lemon for acidity and a quarter pound of butter. Stir through then add a cup of freshly chopped parsley. Add salt and pepper to taste.
7. Once the skin of your chicken is golden and crispy brown, take off the brick, flip the chicken and turn off the heat to allow the residual heat to cook through the rest of the chicken.
8. Serve your chicken on a bed of the diavolo sauce on a platter, skin side up so it stays crispy, then dress with sauce and reserved fat from your cast iron pan to finish.
You've Never Had Chicken Thighs Like This Before
Today we're making chicken far diavolo. It's a twist on the very common shrimp fra diavolo recipe with the addition of long hot peppers and crispy chicken thighs. The full recipe for this spicy chicken dish is right below.
ALSO, WATCH THE ITALIAN BAKED CHICKEN AND POTATOES!
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CHICKEN FRA DIAVOLO INGREDIENTS:
3-4 pounds chicken thighs - trimmed of excess fat and patted very dry
1 1/2 teaspoons dried oregano
salt and pepper - to taste
1/4 cup olive oil
3 Long Hot peppers - seeded and chopped
10 cloves garlic - rough chopped
3 ounces tomato paste
1 teaspoon crushed red pepper - NOTE: taste test Long Hots before adding
1/2 cup dry white wine
1 (28) ounce can plum tomatoes - hand crushed or blender pulsed
1-2 tablespoons lemon juice
3 tablespoons parsley - minced
INSTRUCTIONS:
1. Preheat oven to 375f and set the rack to the middle level.
2. Heat a large oven-safe pan to medium heat. Pat the chicken very dry with paper towels and season with oregano, salt, and pepper on all sides. Place 2 tablespoons of olive oil into the pan and sear the chicken skin side down for 4-5 minutes, then flip and cook for 3 more minutes. Place cooked chicken in a plate and set aside. Work in batches and do not crowd the pan while searing.
3. When finished cooking the chicken turn the pan to medium-low and add the remaining olive oil and peppers. Cook for 5 minutes or until soft, then add in the garlic and cook for a few more minutes or until golden. Once golden add the crushed red pepper flakes.
4. Next, add the tomato paste and cook for 5 more minutes stirring frequently. Then, add the wine and turn the heat to medium-high. Using a wooden spoon scrape the bottom to dislodge all of the brown bits. After 3 minutes add the plum tomatoes and the lemon juice and stir together.
5. Season the sauce with salt then place the chicken thighs into the pan skin side up and bake in the oven until cooked through. About 30 minutes or until the chicken reaches an internal temp of 165f.
6. Remove the chicken once fully cooked and sprinkle with parsley. Serve with grated cheese and crusty bread to mop up all of the sauce. Enjoy!
Disclosure:
I am a participant in the Amazon Services LLC Associates Program. As an Amazon Associate, I earn from qualifying purchases.
Pag Napanuod mo Ito Hindi ka na Bibili ng Chicken Wings sa Labas | Mapapa indak ka sa sobrang sarap
Pag Napanuod mo Ito Hindi ka na Bibili ng Chicken Wings sa Labas | Mapapa indak ka sa sobrang sarap
INGREDIENTS:
1 kilo chicken wings
1 tsp salt
3/4 tsp ground black pepper
3 calamansi (or 1 tbsp lemon juice)
3 tbsp cornstarch
3 tbsp flour
1/2 cup water
FOR THE SAUCE:
2 tbsp unsalted butter
4 cloves garlic, minced
3 tbsp soy sauce
5 tbsp brown sugar
1/2 tsp ground black pepper
1 tbsp water
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