Best Chicken Diablo Chili Llbean Recipes

CHICKEN DIABLO

Steps:

• In large skillet, heat oil.
• Add chicken and red pepper and saute for 5 minutes until chicken is tender.
• Add mushrooms and saute for 3 additional minutes.
• Add garlic, beef stock and cook for 3-5 minutes.
• Add apple juice, tomatoes, banana peppers, and parsley.
• Salt/pepper to taste.
• Simmer low and uncovered until juices reduce and thicken.
• You may also thicken the liquid with cornstarch or arrowroot powder.

CAPO'S CHICKEN DIABLO

Steps:

• Preheat oven to 350 degrees F.
• In a small skillet, add the oil.
• Saute mushrooms with wine and nutmeg until the wine has evaporated and the mushrooms are softened.
• Set aside to cool.
• In a bowl, combine cream cheese, thyme, garlic salt and oregano.
• Add mushrooms and stir to combine.
• Pound out each chicken breast until flat.
• Spread with equal parts of the mushroom filling.
• Roll the chicken and place seam side down in a baking pan.
• Bake for 15 minutes.
• Meanwhile, mix the sugar, pecans, mustard and parsley.
• Spread on top of the chicken.
• Bake an additional 10 to 15 minutes or until cooked through.

CHICKEN DIABLO

Steps:

• In a medium bowl, mix together the hot pepper sauce, sour cream, ketchup and honey until smooth. Season with paprika and cumin. Set aside half of the sauce for serving later, then place chicken breasts in the remaining sauce to marinate. Cover and refrigerate for at least 2 hours.
• Heat vegetable oil in a large skillet over medium heat. Add garlic and cook until fragrant. Place chicken breasts coated with marinade into the skillet, and cook until nicely browned on each side, and meat is cooked through, about 20 minutes.
• Meanwhile, heat reserved marinade in a small saucepan or in the microwave. Serve chicken breasts over white rice, or over salad greens with sauce spooned over the top.

BIG JOHN'S CHILI DIABLO

Steps:

• In a large high sided electric skillet (or large stew pot) combine beef and sausage and brown over med-high heat (sausage should be just crispy on the outside and beef should be nicely browned, not grey).
• Add onion when almost finished and cook until onions are tender.
• Combine all dry ingredients and spices in a small bowl and set aside.
• Add tomatoes and beans to skillet mixing well and bring to a slow boil.
• Add spice mix and stir well, continuing to boil.
• Add bacon, corn, peppers and remaining ingredients to chili and mix well.
• Reduce heat to low simmer and cover.
• Cook for 2 hrs, stirring occasionally.
• Finished chili should be thick.

RUTH REICHL'S CHICKEN DIAVOLO

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.

DIABLO CHICKEN CHILI

Steps:

• In a large Dutch oven, brown chicken in oil, along with garlic and 1 teaspoon each of chili powder and cumin.
• Remove chicken and cube/shred when cool.
• Sauté vegetables (onions, peppers and carrots) with remaining amount of chili powder and cumin until they are soft.
• Add the rest of the ingredients and simmer covered for 3 hours. Serve over cornbread or cooked rice.