Ingredients
1 3 - 4 lb chicken
1/2 cup olive oil
2 tbsp hot pepper sauce *
2 lemons, juice only
1 tbsp black pepper, freshly ground
1 tsp salt
1 pepper to taste
Directions
* Tabasco or the like Using poultry shears, cut the bird open by
cutting down the backbone. Flatten a bit by pounding with your hand
so that the chicken is "butterflied." Mix the remaining ingredients
in a large bowl and marinate the bird for 2 hours. Grill on a
medium-hot charcoal barbecue, skin side down, for 25 minutes. Turn
and cook until the juices run clear, about another 20 minutes. Keep
basting with the remaining marinade.
Servings: 4 servings
Pollo Alla Diavola (Devil's Chicken) Recipe brought to you by Recipe Ideas
Categories: Chicken; Mexican; Poultry
The History of Recipes
Written cooking instructions as an idea can be found way back into the far past, certainly as far into history as pharonic Egypt, and possibly even further. Having said that, in the main part, these early cookbooks were just simple hieroglyphic instructions for food preparation.
In an interesting twist, the oldest recipe discovered so far, according to academics are a few ancient tablets in ancient Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel wonderful and blissful. Progressing into Roman times 25BC a man called Apicius compiled a few scripts describing recipes enjoyed by his fellow Romans. In his publication, he tells us how the meals were split into hors d`oeuvres, main meal and desserts, a very modern way of dining. Aspicius also recounts how the Roman cooks used many aromatic flavours, including a few that will be familiar to modern chefs for example thyme, mint and dill. Continuing our culinary historical journey, there are two interesting books published in the 1300s - a book called `Forme of Cury`, and another entitled `Curye on Inglish`. Surprisingly, these books are unconnected to the indian curry that we all know today, but rather accounts of the types of meals on the menus of the rich people of that period. Later on, in the 15th century, knights returning from the crusades brought us many foods and spices from the holy lands, including spices such as coriander, parsley, and basil. These new herbs and spices caused an eruption in books on cooking, most of which still exist in private libraries. When we get to the twentieth century, recipe publications are in high demand, as a result of better eduction, leisure time and a general increase in wealth. |
We hope you enjoy this Pollo Alla Diavola (Devil's Chicken) recipe.
