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ItalianAuthentic Cuisine

Pollo alla Diavola

Serves 4 to 6 Entree chicken, Poultry

Pollo alla Diavola

Pollo alla Diavola, or 'Devil's Chicken,' hails from Rome, where the dish's fiery kick is as much a part of the local flavor as the Colosseum is to the skyline. Traditionally enjoyed as a comforting Sunday meal, this dish embodies the Roman approach to cooking: generous with olive oil, intuitive with salt, and relaxed about presentation. It's a recipe that has been passed down through generations, capturing the essence of home cooking in the Eternal City.

The dish teases the palate with its bold, spicy character, thanks to a liberal use of red pepper flakes and garlic, balanced by the brightness of fresh lemon juice. The chicken emerges from the oven with a crispy, golden skin that gives way to juicy, tender meat beneath. The simplicity of the preparation allows the quality of the ingredients to shine, creating a deeply satisfying meal that's as straightforward as it is delicious.

Ingredients

  • 1whole chicken — spatchcocked
  • 3 tbspred pepper flakes
  • 4 clovesgarlic — minced
  • 4 tbspextra virgin olive oil
  • 2lemons — halved
  • to tastecoarse sea salt

Method

  1. Begin by preparing the chicken. Take 1 whole chicken and pat it dry with paper towels to remove any excess moisture. This will help the skin crisp up nicely. Season the entire chicken generously with coarse sea salt, ensuring you cover all sides. In a large skillet, heat 4 tablespoons of extra virgin olive oil over medium-high heat. Once the oil is shimmering, place the chicken in the pan, skin side down, and brown it until the skin is golden and crispy, about 5-7 minutes. Turn the chicken to brown the other side as well.
  2. While the chicken is browning, prepare the soffritto. Finely chop 4 cloves of garlic. Once the chicken is browned on all sides, remove it from the pan and set it aside. In the same pan, add the chopped garlic and 3 tablespoons of red pepper flakes. Lower the heat to medium and sauté until the garlic is fragrant and slightly softened, taking care not to burn it.
  3. Return the chicken to the pan, nestling it among the garlic and red pepper flakes. Squeeze the juice of 2 lemons over the chicken, ensuring it is evenly coated. Cover the pan with a lid and allow the chicken to braise in its own juices, checking occasionally to ensure the liquid is simmering gently. Cook until the chicken is tender and the juices run clear when pierced with a knife, indicating it is fully cooked.
  4. If the sauce appears too thin, uncover the pan and increase the heat slightly to allow the liquid to reduce. Stir occasionally to prevent sticking. Taste the sauce and adjust the seasoning with more coarse sea salt if needed. The sauce should be rich and slightly thickened, clinging to the chicken pieces.
  5. To finish, remove the chicken from the heat and let it rest for a few minutes. This allows the juices to redistribute, ensuring a moist and flavorful dish. Serve the Pollo alla Diavola with crusty bread or polenta to soak up the spicy, lemony sauce. Enjoy this rustic Roman dish, savoring the balance of heat and citrus.
Cover of Authentic Italian Cuisine
From the cookbook

Authentic Italian Cuisine

This recipe is from Authentic Italian Cuisine by Yassine Sbiti — the Italian volume in the ComidaTime International Cuisines series.

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