Mar 2, 2015
Pollo alla Diavola – Hell's Chicken
Tuscans roast theirs on a spit, but the recipe that follows is more typical of the pan-frying Roman version.
As for the chicken's satanic roots, some point to the recipe: having to cook the bird over a high flame gives it a Lucifer's kitchen dimension. Others more sensibly suggest the moniker comes from the inclusion of peperoncino, or chili spice.
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I adore meals like this! Colorful and vibrant and so full of lovely "Italian" flavors.ReplyDelete
I feel exactly the same! thanks for stopping by :)Delete
We make butterflied or spatchcocked chicken a lot. In fact to butterfly it is so very easy. We have made it plain on the grill and then we made it pollo al mattone using an iron skillet as the mattone. In the skillet we then made potatoes at the same time. It was great. We love spicy so we'll have it heat our chicken up by using a few more spices. Grazie per la ricetta.ReplyDelete
Grazie a te! The "mattone" solution using another pot to cook other ingredients is brilliant. Yay for spice... you know me and peperoncino, right?! LOLDelete
It does look delicious! :)ReplyDelete