Pollo Al Diablo
Ignite your taste buds with the fiery and flavor-packed Pollo Al Diablo, a classic Italian-inspired dish that translates to "Devil’s Chicken." Perfect for spice lovers, this recipe features succulent bone-in, skin-on chicken thighs seared to golden perfection and simmered in a bold, aromatic sauce made with crushed tomatoes, roasted red bell peppers, and a kick of red chili flakes and sliced chili peppers. Infused with dry white wine, fresh rosemary, and garlic, the sauce develops a rich depth of flavor with every simmering minute. Easy to prepare in just under an hour, this one-pan dish is not only a feast for the palate but also a convenience in the kitchen. Serve it with crusty bread, al dente pasta, or roasted vegetables, and let this tantalizing dish become a dinner table favorite. Pollo Al Diablo is the perfect choice for exploring spicy Italian comfort food that’s bursting with vibrant colors and robust flavors.
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Recipe Information
Ingredients
- 4 pieces bone-in, skin-on chicken thighs
- 3 tablespoons olive oil
- 2 teaspoons red chili flakes
- 4 cloves garlic cloves, finely minced
- 2 pieces red chili peppers, thinly sliced
- 1 cup roasted red bell peppers, chopped
- 1 cup dry white wine
- 1 cup canned crushed tomatoes
- 0.5 cup low-sodium chicken stock
- 2 sprigs fresh rosemary sprigs
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Pat the chicken thighs dry with paper towels and season them on both sides with salt and black pepper.
Heat 2 tablespoons of olive oil in a large, heavy-bottomed skillet over medium-high heat.
Place the chicken thighs skin-side down in the skillet and sear them for 5–6 minutes until the skin is golden-brown and crispy. Flip and cook the other side for another 3–4 minutes. Remove from the skillet and set aside.
Reduce the heat to medium and add the remaining 1 tablespoon of olive oil to the skillet.
Add the minced garlic, red chili flakes, and sliced red chili peppers to the skillet. Sauté for 1–2 minutes until fragrant, being careful not to burn the garlic.
Stir in the roasted red bell peppers and cook for another minute.
Deglaze the pan by adding the dry white wine, scraping up any browned bits from the bottom of the skillet. Let it simmer for 2–3 minutes until slightly reduced.
Add the crushed tomatoes, chicken stock, and rosemary sprigs. Stir well to combine.
Return the seared chicken thighs to the skillet, nestling them in the sauce. Spoon some sauce over the chicken.
Reduce the heat to low, cover the skillet, and let the chicken simmer for 25 minutes, or until the chicken is cooked through and the sauce has thickened slightly.
Remove and discard the rosemary sprigs. Taste the sauce and adjust seasoning with additional salt, if needed.
Garnish with freshly chopped parsley before serving.
Serve hot with crusty bread, pasta, or a side of roasted vegetables.
Nutrition Facts
Calories |
391 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.6 g | 33% | |
| Saturated Fat | 5.6 g | 28% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 81 mg | 27% | |
| Sodium | 646 mg | 28% | |
| Total Carbohydrate | 11.3 g | 4% | |
| Dietary Fiber | 2.7 g | 9% | |
| Total Sugars | 6.3 g | ||
| Protein | 19.9 g | 40% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 43 mg | 3% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 579 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
