Pollo alla Diavola (the Devil's Chicken Went Down to Georgia) Recipe

Name: Pollo alla Diavola (the Devil's Chicken Went Down to Georgia)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 (2 1/2 to 3 pound) chickens, cleaned and trimmed; 1/4 cup plus 1 tablespoon plus 3 tablespoons extra virgin olive oil; 4 tablespoons freshly ground black pepper, plus more to taste; Salt, to taste; 2 tablespoons Dijon mustard; 2 bunches Italian parsley, leaves only; 1 red onion, thinly sliced; 12 cherry tomatoes, cut in half; 1 tablespoon sherry vinegar; Chili oil, recipe follows; 2 cups extra-virgin olive oil; 10 jalapeno peppers, coarsely chopped; 4 tablespoons red chili flakes

Servings: persons

2 (2 1/2 to 3 pound) chickens, cleaned and trimmed
1/4 cup plus 1 tablespoon plus 3 tablespoons extra virgin olive oil
4 tablespoons freshly ground black pepper, plus more to taste
Salt, to taste
2 tablespoons Dijon mustard
2 bunches Italian parsley, leaves only
1 red onion, thinly sliced
12 cherry tomatoes, cut in half
1 tablespoon sherry vinegar
Chili oil, recipe follows
2 cups extra-virgin olive oil
10 jalapeno peppers, coarsely chopped
4 tablespoons red chili flakes

1
Preheat the oven to 400 degrees F.
2
Season the chicken inside and out with salt and pepper.
3
Truss the chickens and brush each one with 2 tablespoons olive oil.
4
Place in 1 or 2 roasting pans and roast until browned but only half-cooked, about 40 minutes.
5
Meanwhile, in a small bowl, combine the 4 tablespoons black pepper, a pinch of salt and the mustard and stir well to combine.
6
Drizzle in the 1 tablespoon olive oil and mix well.
7
Once the chickens are half-cooked, remove from the oven and brush each with the black pepper and mustard mixture.
8
Return to the oven and continue roasting until the juices run clear from a pricked spot, about another 30 minutes.
9
Let rest 10 minutes before carving.
10
While the chicken rests, in a medium-sized bowl, combine the parsley, red onion, tomatoes, remaining 3 tablespoons oil, sherry vinegar and salt and pepper, to taste, and toss well to combine.
11
Allow 1 breast and 1 leg per portion.
12
Drizzle each portion with the pan juices and hot chili oil, top with the parsley salad and serve immediately.
13
In a small saucepan, combine the oil, pepper and chili flakes.
14
Heat to 140 degrees F and simmer for 10 minutes.
15
Remove from heat and allow to sit overnight or for 8 hours.
16
Strain out solids.

1446

kcal

Calories

138

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 (2 1/2 to 3 pound) chickens, cleaned and trimmed, 1/4 cup plus 1 tablespoon plus 3 tablespoons extra virgin olive oil, 4 tablespoons freshly ground black pepper, plus more to taste, Salt, to taste, and more.

Yes, Pollo alla Diavola (the Devil's Chicken Went Down to Georgia) falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pollo alla Diavola (the Devil's Chicken Went Down to Georgia)

How did you like this recipe?

Frequently Asked Questions