Best 3 Ruth Reichls Chicken Diavolo Recipes
Are you looking for a mouthwatering and flavorful chicken dish that will tantalize your taste buds? Look no further than Ruth Reichl's Chicken Diavolo recipe. This delectable dish combines juicy chicken, zesty spices, and a rich tomato sauce to create an unforgettable culinary experience. With its perfect balance of flavors and textures, it's sure to become a favorite in your kitchen. Get ready to embark on a journey of taste as we explore the secrets behind this classic recipe and provide you with step-by-step instructions to create your own delectable Chicken Diavolo.
Here are our top 3 tried and tested recipes!
RUTH REICHL'S CHICKEN DIAVOLO
Ruth Reichl developed this crispy, spicy chicken after eating pollo alla diavola at Lupa restaurant in New York. The actual cooking time is short, but the recipe does require making the chile oil in advance and marinating the chicken. She suggests buying hot chile oil if you are in a hurry. Be careful; the chicken can produce a lot of smoke in cooking.
Provided by Kim Severson
Categories main course
Time P2DT45m
Yield 3 to 4 servings
Number Of Ingredients 8
Steps:
- Make the chile oil: Chop jalapeño and serrano chiles and put them in a small saucepan with 3/4 cup olive oil. Add hot paprika and grind in a fair amount of black pepper. Steep over medium heat for about 15 minutes. Let sit overnight, or all day.
- Strain chile oil into a large bowl. Slice 2 lemons and add them to the bowl. Season with salt. Coat chicken with the oil, put in a zip-top bag and let it sit in the refrigerator for at least 4 hours or up to a day.
- Heat oven to 500. Heat a cast-iron skillet until it's quite hot (about 5 minutes). Meanwhile, remove the chicken from the chile oil and pat it dry. Sprinkle it with salt and shower it with pepper; you need a lot. Slick the bottom of the pan with olive oil and put the chicken, skin-side down, in the hot skillet. Cook until the skin is crisp and golden, 8 to 10 minutes. Turn the chicken skin-side up.
- Put the skillet in the oven and roast about 20 minutes, or until a thermometer registers 170 degrees in the thickest part of the thigh. Sprinkle with juice from half a lemon, shower with more pepper and allow to rest 10 minutes before serving.
Nutrition Facts : @context http, Calories 922, UnsaturatedFat 58 grams, Carbohydrate 7 grams, Fat 79 grams, Fiber 3 grams, Protein 48 grams, SaturatedFat 16 grams, Sodium 798 milligrams, Sugar 2 grams, TransFat 0 grams
RUTH REICHL'S CHICKEN DIAVOLO
Ruth Reichl developed this crispy, spicy chicken after eating pollo alla diavola at Lupa restaurant in New York. The actual cooking time is short, but the recipe does require making the chile oil in advance and marinating the chicken. She suggests buying hot chile oil if you are in a hurry. Be careful; the chicken can produce a lot of smoke in cooking.
Provided by Kim Severson
Categories main course
Time P2DT45m
Yield 3 to 4 servings
Number Of Ingredients 8
Steps:
- Make the chile oil: Chop jalapeño and serrano chiles and put them in a small saucepan with 3/4 cup olive oil. Add hot paprika and grind in a fair amount of black pepper. Steep over medium heat for about 15 minutes. Let sit overnight, or all day.
- Strain chile oil into a large bowl. Slice 2 lemons and add them to the bowl. Season with salt. Coat chicken with the oil, put in a zip-top bag and let it sit in the refrigerator for at least 4 hours or up to a day.
- Heat oven to 500. Heat a cast-iron skillet until it's quite hot (about 5 minutes). Meanwhile, remove the chicken from the chile oil and pat it dry. Sprinkle it with salt and shower it with pepper; you need a lot. Slick the bottom of the pan with olive oil and put the chicken, skin-side down, in the hot skillet. Cook until the skin is crisp and golden, 8 to 10 minutes. Turn the chicken skin-side up.
- Put the skillet in the oven and roast about 20 minutes, or until a thermometer registers 170 degrees in the thickest part of the thigh. Sprinkle with juice from half a lemon, shower with more pepper and allow to rest 10 minutes before serving.
Nutrition Facts : @context http, Calories 922, UnsaturatedFat 58 grams, Carbohydrate 7 grams, Fat 79 grams, Fiber 3 grams, Protein 48 grams, SaturatedFat 16 grams, Sodium 798 milligrams, Sugar 2 grams, TransFat 0 grams
RUTH REICHL'S TAPENADE, SUPER EASY AND ELEGANT!
If you are familiar with Ruth Reichl, you know that she knows food! This is from "The Gourmet Cookbook" I love this Tapenade. It is wonderful served with fresh, warm french bread, or any artisan bread. Very impressive for dinner guests! This keeps in the fridge for up to 2 weeks.
Provided by Brenda.
Categories Spreads
Time 10m
Yield 2 cups
Number Of Ingredients 5
Steps:
- Combine olives, garlic, capers and lemon zest in a food processor and blend until smooth paste forms, about 3 minutes.
- With motor running, add olive oil in a steady stream and pulse until well combined.
- Hint: I use my cherry pitter to pit the olives.
Nutrition Facts : Calories 481.6, Fat 50.4, SaturatedFat 6.9, Sodium 1301.1, Carbohydrate 10.6, Fiber 4.8, Sugar 0.2, Protein 1.6
Tips:
- Use high-quality ingredients: Fresh, flavorful ingredients will make all the difference in your dish. Look for ripe tomatoes, succulent chicken breasts, and aromatic herbs.
- Don't overcrowd the pan: When searing the chicken, make sure to give each piece enough space so that it can brown evenly. Otherwise, the chicken will steam instead of sear.
- Cook the chicken until it is cooked through: Use a meat thermometer to ensure that the chicken has reached an internal temperature of 165 degrees Fahrenheit before removing it from the pan.
- Reduce the sauce until it is thick and flavorful: Simmer the sauce over low heat until it has reduced by about half. This will concentrate the flavors and create a rich, velvety sauce.
- Serve the dish immediately: Chicken diavolo is best enjoyed fresh out of the pan. Serve it over pasta, rice, or mashed potatoes.
Conclusion:
Chicken diavolo is a classic Italian dish that is sure to please everyone at the table. With its bold flavors and simple ingredients, this dish is a perfect weeknight meal or a special occasion entree. So next time you're looking for a delicious and easy recipe, give chicken diavolo a try.
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