C – Chicken that’s a devil?!
This dish sounds scarier than it is. Actually … it’s only a devil if you add a lot of spiciness to it. I really haven’t eaten a lot of spicy foods lately. They just haven’t agreed with me. So when Jim suggested making Chicken Diablo, I needed to think how much of a devil I really wanted.
Of course, I always want to scare Jim. But, I really wanted to be nice to myself. Yup, I’m a wimp.
This dish is super easy and really delicious. Great to bring to a Halloween potluck party. Serve it with rice and it’s really filling. I loved that it’s fresh and healthy. Always good for a party or a quick Halloween dinner.
It’s pretty much a chicken cacciatore with a bit of spice. I really like the hint of spice in it. It really makes the dish pop.
I also love the green and red contrasting colors. The tang of the capers really goes well with everything.
| Halloween Week: Chicken Diablo |
- 1 Tbsp grapeseed oil
- 1 pound of boneless, skin-on chicken, cut into serving-sized piecees
- Salt and pepper to taste
- 1 clove garlic, minced
- 1 shallot, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 jalapeno, sliced into rings including seeds (add more if you want it spicier)
- ½ cup white wine
- 4 tomatoes, peeled and cut into wedges
- 2 Tbsp capers, drained
- ¼ cup flat leaf parley, chopped
- Heat a large saute pan on high. Add a tablespoon of oil.
- Add chicken on a single layer and brown. Season with salt and pepper. Cook through. About 6 minutes.
- Add white wine and cook for one minute until the alcohol has evaporated.
- Add garlic and shallot. Mix well.
- Add capers and tomatoes. Mix well.
- Add salt and pepper to taste.
- Add peppers and cook on medium until tender, but still crisp. About a minute or two.
- Serve over rice with a parsley garnish.
- Enjoy!
Of course, if you can handle it add more spice. I was a wimp this year and didn’t scare Jim.
But, maybe, just maybe I will scare him with something else this week.