Ingredients
2 1/2 lb chicken, halved
1/2 cup olive oil
3 dried red chilies, stemmed and see, ded
2 lemons
1 freshly ground pepper
1 salt
Directions
On a stove burner, heat the olive oil in a small pan over medium heat.
Add the chili pods and saute them until they are a deep, dark brown.
Turn off the heat and cool the olive oil and throw away the browned
chilies. (the alternative is to add Tabasco sauce to the oil to make
it hot without cooking it) Crack the leg and wing joints of the
chickens loose and spread them out, skin side up on a board or clean
counter. Pound the chickens will with a meat mallet to flatten them
out. Add the juice of 1 of the lemons to the seasoned olive oil along
with 3 or 4 twists of pepper. Put the chicken halves in a big bowl,
pour the seasoned olive oil over them and turn the peices over and
over to coat them well. Let the chicken stand for 1 - 2 hours,
turning the halves from time to time. Start your charcoal grill. When
your grill is heaped high with hot coals, put the marinated chicken
halves on to cook, skin side down. Sprinkle the chicken with salt and
a little more pepper, grill thoroughly, turning and basting with the
remaining marinade. The chicken is done when it is tender and has a
dark brown crust all over (some spots may well be charred) You can
use the broiler in your oven, but an oven broiler never seems to get
hot enough. If you want to try, preheat the broiler, put the chicken
as close to the flame or coil as possible and broil it, turning it
frequently and basting it often. Serve chicken hot with lemon
wedges. From Time Life - The Good Cook ~ Poultry
Servings: 4 servings
Pollo Alla Diavola (Chicken Devil's Style) Recipe brought to you by Recipe Ideas
Categories: Chicken; Mexican; Poultry
The History of Recipes
Academics have tracked the existence of recipes back into antiquity, in fact as far as the Egyptians, and maybe even further. Having said that, generally, these ancient cook books were just basic hieroglyphic or cunieform instructions for food preparation.
As our culinary historical trip moves to more modern times there are a couple of books from the 1300s - a recipe book called `Forme of Cury`, and another, similary called `Curye on Inglish`. Perhaps surprisingly, these books are not about the curry that appears on menues today, but rather recipes for the types of meals eaten by the nobility of the time. In the 15th century, the Crusaders brought back many new foods, spices and herbs from the holy lands, including spices such as coriander, parsley, and basil. The introduction of these new foods and spices created a torrent in publications on food, some of which still exist in private libraries. The introduction of television brought us celebrity TV chefs and the spin-off recipe books. Which pretty much brings us up to date and the internet revolution, permitting us all to access massive numbers of recipes just like those on sites such as this. |
We hope you enjoy this Pollo Alla Diavola (Chicken Devil's Style) recipe.
