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POLLO ALLA DIAVOLA

DEVIL'S CHICKEN
COOKED IN A FRY PAN WITH A LOT OF RED PEPPER
TYPICAL ROMAN DISH

INGREDIENTS

DIFFICULTY: LOW          PREP. TIME: 5 MIN          COOKING TIME: 40 MIN          SERVINGS: 4          COST: LOW
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1 WHOLE CHICKEN, CUT ALONG THE BACK OR BREAST AND FLATTENED

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EXTRA VIRGIN OLIVE OIL AS NEEDED

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FRESH ROSEMARY

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SALT AND PEPPER

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WHOLE GARLIC CLOVES

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RED PEPPER TO TASTE

RECIPE

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IN A NON STICK FRY PAN, OVER MEDIUM TO HIGH HEAT, PLACE THE OLIVE OIL (TO COAT THE PAN AND A LITTLE MORE), GARLIC, RED PEPPER AND ROSEMARY

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PLACE THE CHICKEN IN THE FRY PAN AND COOK WITH SOMETHING HEAVY OVER IT, TO KEEP IT FLATTENED BUT DO NOT COVER IT COMPLETELY, IT SHOULD NOT STEAM. COOK UNTIL IT IS GOLDEN BROWN

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TURN THE CHICKEN OVER

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AND COVER AGAIN. KEEP ON TURNING THE CHICKEN UNTIL COOKED ON BOTH SIDES, FOR ABOUT 40 MINUTES, THE COOKING TIME WILL VARY DEPENDING ON THE SIZE OF THE CHICKEN, ADD SALT AND PEPPER AT THE END 

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WHEN THE CHICKEN IS READY, SERVE WITH A SIDE DISH OF YOUR CHOICE AND ITALIAN BREAD, ENJOY!!

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  • recipes
    • NEWS
    • Appetizers
    • First courses
    • Main courses
    • Side dishes
    • Desserts
    • Pizza recipes
    • Christmas recipes
    • Easter Recipes
    • Carnival recipes
  • About
  • Blog
  • VIDEO RECIPES