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Monday, May 3, 2010


This past Easter while my husband & I were visiting his parents in Pittsburgh, we went to an Italian restaraunt.  My husband ordered "Chicken Diablo", which means very hot chicken in a tomato sauce served over pasta.  I tasted his meal when it arrived and it was good, but I immediately had ideas of how to make it excellent!  I sliced some chicken breasts and added some onions and assorted bell peppers.  I turned up the heat with a little seeded and minced serrano pepper and crushed red pepper flakes.  The good news about this recipe is that you can omit all the spicy ingredients and still have a great tasting chicken dish.  I guess you could not call it Chicken "Diablo" anymore....maybe you would have to call it "Chicken de Angles' " instead.  Either way this dish is great. You can make it extremely spicy or extremely mild OR you can make it somewhere in the middle like I did.

  • 4 all white meat boneless chicken breasts - cut into 1/2 inch slices cross wise
  • 2 onions - sliced into 1/4 inch slices
  • 3 assorted bell peppers - seeded & cut into 1/4 inch slices
  • 3 garlic cloves chopped
  • 1/2 serrano chile - seeded and thinly sliced crosswise
  • 4 TB. olive oil - divided
  • 2/3 cup marsala wine
  • 2 1/2 cups chicken broth
  • 1/2 cup crushed tomatos
  • 1/2 TB. crushed red pepper flakes
  • salt to taste
  • 1/2 tsp. oregano
  • 1/2 tsp. basil
  • 1/2 tsp. rosemary
  • 2 TB. italian parsley
  • 2 cups dried polenta (follow directions on package to make)
  • 1/2 cup grated parmesan cheese
  1. Heat 2 TB. olive oil in a large skillet.  Add chicken pieces & brown on all sides about 3 minutes per side.
  2. Remove chicken and set aside.
  3. Add remaining 2 TB. olive oil and heat.  Add garlic and saute for 2 minutes.  Add onions, bell peppers and serrano peppers & saute 5 minutes until they start to soften a bit.
  4. Add marsala wine and simmer 2 minutes - deglazing the bottom of the skillet by scraping bottom and sides of pan with wooden spoon.
  5. Add chicken broth, crushed tomatoes, red pepper flakes, salt, oregano, basil and rosemary.  Simmer uncovered for about 10 minutes.
  6. Add chicken - cover and simmer for another 20 minutes.
  7. In the meantime cook polenta according to directions.  Add parmesan cheese while stirring polenta.
  8. Right before serving turn heat off and add chopped italian parsley to the Chicken Diablo.
  9. To serve:  Spoon a good helping of Parmesan Polenta onto the middle of a large pasta bowl.  Ladle some Chicken Diablo over  the top and around the sides.  Garnish with extra parmesan cheese.

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