|Pollo alla Diavola|
Pollo alla Diavola
adapted from Mario batali's Italian Grill
2 lbs. boneless, skinless chicken breasts
6 oz. orange juice
6oz. lemon juice
1/2 cup extra virgin olive oil
5 tbs. crushed red pepper flakes (yes, 5)
2 tbs. pimentón dulce (sweet Spanish smoked paprika)
kosher salt and fresh ground black pepper
Pimentón picante, for serving (hot Spanish smoked paprika)
Several hours before cooking, and up to the day before, mix the juices, olive oil, pepper flakes, sweet paprika, and a generous amount of salt and pepper in a gallon zip-lock bag; add the chicken and refrigerate until needed. Grill the chicken until just done and let rest. Serve with a generous sprinkling of the hot smoked paprika.
Pasta alla Diavola
We had this chicken with a nice pasta that was very easy to put together and continued that flavor profiles of the chicken.
reserved marinade from above
1 cup dry white wine
1 cup chicken stock
6 (or so) cups chopped veggies (I used yellow zucchini, onion, and green bell pepper)
olive oil, as needed
1 lb. cooked pasta of choice (I used whole grain penne)
Drizzle the veggies with a bit of olive oil and roast or grill to your desired doneness, remembering that the longer you cook them, the sweeter they will become...I cooked ours on the grill in that grill basket that has become one of my favorite cooking tools. In a medium saucepan, boil the marinade with the wine and stock until it becomes syrupy, but at least for 5 minutes (think food safety). Toss the pasta, veggies, and sauce together and serve.