Best Devilish Chicken Recipes

DEVILISH SLOPPY CHICKEN MINI SAMMIES/SANDWICHES - RACHAEL RAY

Steps:

• Heat the oven as directed on package of bake-off rolls. Arrange the rolls on a nonstick cookie sheet and sprinkle the rolls with about 1 teaspoon of smoked paprika, 1/3 palmfull. Bake rolls until golden and soft and remove.
• While rolls cook, heat a deep nonstick skillet over medium-high heat. Add vegetable oil then melt butter into the oil and add chicken. Crumble and brown meat 3 to 4 minutes then add in the garlic and onions. Add 1 tablespoon smoked paprika and 2 tablespoons of grill seasoning to the chicken. Continue to cook over medium-high heat.
• Mix hot sauce, tomato sauce, Worcestershire, brown sugar, mustard in a small bowl then stir into the meat and reduce heat to low. Stir in about 1/2 cup of water to keep the mix loose as it simmers. Simmer gently 10 minutes. Split rolls and scoop chicken into them and serve.

POLLO ALLA DIAVOLA (DEVILISH CHICKEN)

Steps:

• To butterfly chicken: place chicken breast side down on a cutting board. Using kitchen sissors or a boning knife, cut out backbone (toss or use to make broth).
• Spread open chicken and press down with hands to flatten (it should "crack").
• Rub the chicken all over with olive oil; season with salt, black pepper, and cayenne pepper (or red pepper flakes).
• Cover and refrigerate chicken for several hours or overnight.
• Heat the grill to medium high heat.
• Place the chicken on the grill and cook, turning frequently so as not to burn, until done (internal temperature of 175 degrees F in the thigh), about 20 to 25 minutes.
• After about 10 minutes, begin brushing the chicken with the white wine every time you turn it over.
• Once done, transfer to a cutting board and cut it into serving pieces.
• Serve hot, with lemon wedges.

DEVILISH SLOPPY CHICKEN MINI SAMMIES

Steps:

• Heat the oven as directed on package of bake-off rolls. Arrange the rolls on a nonstick cookie sheet and sprinkle the rolls with about 1 teaspoon of smoked paprika, 1/3 palmfull. Bake rolls until golden and soft and remove.
• While rolls cook, heat a deep nonstick skillet over medium-high heat. Add vegetable oil then melt butter into the oil and add chicken. Crumble and brown meat 3 to 4 minutes then add in the garlic and onions. Add 1 tablespoon smoked paprika and 2 tablespoons of grill seasoning to the chicken. Continue to cook over medium-high heat.
• Mix hot sauce, tomato sauce, Worcestershire, brown sugar, mustard in a small bowl then stir into the meat and reduce heat to low. Stir in about 1/2 cup of water to keep the mix loose as it simmers. Simmer gently 10 minutes. Split rolls and scoop chicken into them and serve.

DEVILISH CHICKEN & CORN ON THE COB

Steps:

• 1. Preheat oven to 350 degrees F. In a medium bowl, combine melted butter, mustard, vinegar, thyme, ground red pepper, and salt; brush corn then chicken pieces thoroughly with mixture. Arrange chicken in a single layer in a 9- x 13-inch baking dish; sprinkle with bread crumbs. Arrange corn in an 8-inch square baking dish; cover both dishes with aluminum foil. Bake 1 hour; or until no pink remains in chicken and juices run clear; serve chicken with corn.

DEVILISH CHICKEN AND CORN ON THE COB

Steps:

• Pre heat oven to 400°F.
• In a bowl, stir together melted butter, mustard, vinegar, thyme, salt and cayenne pepper.
• Brush corn and each chicken piece thouroughly with the butter mixture.
• Arrange chicken in one layer in large baking dish and sprinkle with breadcrumbs.
• Set corn in a seperate baking dish, covering with aluminum foil.
• Bake both dishes for one hour, serve hot.

DEVILISH SESAME CHICKEN WITH GREEN BEANS AND SCALLION RICE

Steps:

• In a large saucepan, heat 1 tablespoon oil, one turn of the pan, over medium-high heat. Add the rice; toast, stirring, for a minute or two. Add 1 1/2 cups chicken stock, lower the heat, cover and simmer until tender, about 17 minutes. In a medium size skillet, bring 1 inch of water to a boil, salt it, add the green beans and cook for 2 minutes; drain and rinse with cold water. In a large skillet, heat the remaining 2 tablespoons oil, two turns of the pan, over high heat until rippling. Add the chicken and cook until golden, 3-4 minutes. Add the red bell pepper and cook until just softened, 3 minutes. Add the green beans and cook, tossing, for 1 minute. In a bowl, mix together the Tamari, honey, hot sauce, mustard and remaining 1/2 cup chicken stock. Pour the sauce over the chicken and vegetables; toss. Drizzle the sesame oil over the chicken. Stir the scallions into the rice and fluff with a fork. Serve the chicken over the rice and top with the sesame seeds. Cover to keep warm.

DEVILISH CHICKEN

Steps:

• In large skillet, heat 2 T of the olive oil (twice around the pan) over medium-high heat.
• Mix the paprika and mustard with some salt and pepper and season the chicken breasts on both sides.
• Add the seasoned chicken to the skillet and brown on the first side for 3 minutes. Flip, and then sear the second side, 2 minutes.
• Remove the chicken and reserve on a plate under a foil tent.
• To the pan, add the onion, garlic, bell pepper, tomato paste and red pepper flakes. Cook the vegetables for 5 minutes, stirring frequently.
• Add chicken broth to the vegetables and bring to a simmer.
• Add the reserved chicken back to the pan and cook for 10 minutes more, turning the chicken over every now and then.
• Remove the chicken from teh skillet to the platter.
• To finish the sauce, turn the heat off and add the parsley and butter, stirring to melt the butter.
• If the sauce doesn't thicken, may want to use cornstartch & water and bring to a boil.
• Pour sauce over chicken and serve.

DEVILISH CHICKEN & CORN ON THE COB

Steps:

• Preheat oven to 350 degrees F.
• In a medium bowl, combine melted butter, mustard, vinegar, thyme, ground red pepper, and salt; brush corn then chicken pieces thoroughly with mixture.
• Arrange chicken in a single layer in a 9- x 13-inch baking dish; sprinkle with bread crumbs. Arrange corn in an 8-inch square baking dish; cover both dishes with aluminum foil.
• Bake 1 hour; or until no pink remains in chicken and juices run clear; serve chicken with corn.

DEVILISH SESAME CHICKEN WITH GREEN BEANS AND SCALLION RICE

Steps:

• In a large saucepan, heat 1 tablespoon oil, 1 turn of the pan, over medium-high heat. Add the rice; toast, stirring, for a minute or two. Add 1 1/2 cups chicken broth, lower the heat, cover and simmer until tender, about 17 minutes.
• In a medium skillet, bring enough water to reach a depth of 1 inch to a boil, salt it, add the green beans and cook for 2 minutes; drain and rinse with cold water.
• In a large skillet, heat the remaining 2 tablespoons oil, 2 turns of the pan, over high heat until rippling. Add the chicken and cook until golden, 3 to 4 minutes. Add the red pepper and cook until just softened, 3 minutes. Add the green beans and cook, tossing, for 1 minute.
• In a bowl, mix together the tamari, honey, hot sauce, mustard and remaining 1/2 cup chicken broth. Pour the sauce over the chicken and vegetables; toss. Drizzle the sesame oil over the chicken.
• Stir the scallions into the rice and fluff with a fork. Serve the chicken over the rice and top with the sesame seeds. and pepper. Cover to keep warm.

DEVILISH CHICKEN BELL PEPPERS

Steps:

• Cut off the tops of the green pepper and remove the seeds. Cook peppers in boiling, salted water to cover for 5 minutes; drain and set peppers aside.
• Cut chicken into bite-sized pieces. Cook the chicken, chopped green pepper and onion together in butter over medium heat 5 to 7 minutes, stirring frequently; drain well.
• Combine the chicken mixture, chips, ham, and egg; mix well. Fill peppers with the mixture.
• Place in an 8-inch baking dish; pour tomato sauce over and all around peppers. Bake at 375°F for 25 minutes; sprinkle cheese over top of peppers, and bake 5 minutes more.