Pollo Diavola Recipe

Name: La Mezzalunas POLLO DIAVOLA Recipe
Cook time: 40 min
Total time: 40 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 4 pieces boneless skinless chicken breasts; 3 tbsp olive oil; 4 cloves garlic cloves, minced; 1 medium yellow onion, thinly sliced; 2 pieces fresh red chilies (or bird's eye), thinly sliced; 1 tsp crushed red pepper flakes; 2 cups fresh ripe tomatoes, diced (or canned diced tomatoes, drained); 1 tbsp tomato paste; 1 cup dry white wine or chicken stock; 1 tbsp lemon juice; 2 tbsp fresh parsley, chopped; 1 tbsp fresh basil, chopped (optional); 1.5 tsp salt; 0.5 tsp black pepper, freshly ground; 1 tsp smoked paprika; 0.5 tsp sugar (optional, to balance acidity); 1 tbsp butter (optional, for finishing); 4 pieces fresh lemon wedges; 4 servings crusty bread or cooked pasta/rice

Inspired by La Mezzaluna

Time40m

Serves4

Chicken breast with a kick! Accompanied with onions, garlic, fresh chillies & tomatoes.

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Ingredients

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Pollo Diavola

4 pieces boneless skinless chicken breasts

3 tbsp olive oil

4 cloves Garlic cloves, minced

1 medium yellow onion, thinly sliced

2 pieces fresh red chilies (or bird's eye), thinly sliced

1 tsp Crushed red pepper flakes

2 cups fresh ripe tomatoes, diced (or canned diced tomatoes, drained)

1 tbsp tomato paste

1 cup dry white wine or chicken stock

1 tbsp ReaLemon lemon juice

2 tbsp Fresh parsley, chopped

1 tbsp fresh basil, chopped (optional)

1 1/2 tsp Celtic sea salt

1/2 tsp Black pepper, freshly ground

1 tsp Smoked paprika

1/2 tsp sugar (optional, to balance acidity)

1 tbsp butter (optional, for finishing)

To Serve (optional)

4 pieces fresh lemon wedges

4 servings crusty bread or cooked pasta/rice

Method

Pollo Diavola

Prep the chicken

Pat chicken breasts dry with paper towels. If breasts are thick, slice horizontally to make two thinner cutlets or pound to 1/2-inch thickness. Season both sides evenly with 1 tsp salt, 1/4 tsp black pepper and smoked paprika.

Sear the chicken

Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add chicken and sear 3-4 minutes per side until golden brown (internal temp ~150°F / 65°C). Remove chicken to a plate and tent loosely with foil; it will finish cooking in the sauce.

Cook aromatics

Reduce heat to medium. Add remaining 1 tbsp olive oil to the pan. Add sliced onion and a pinch of salt; cook, stirring occasionally, 4-5 minutes until softened and translucent. Add minced garlic, sliced fresh chilies and crushed red pepper flakes; cook 30-45 seconds until fragrant, taking care not to burn the garlic.

Build the sauce

Stir in tomato paste and cook 1 minute to deepen flavor. Add diced tomatoes, white wine (or chicken stock), remaining 1/2 tsp salt, 1/4 tsp black pepper and sugar if using. Scrape any browned bits from the pan. Bring to a gentle simmer and cook 6-8 minutes to reduce slightly and concentrate flavors.

Finish cooking chicken in sauce

Return seared chicken breasts to the skillet, nestling them into the sauce. Spoon sauce over the top. Cover and simmer gently for 6-8 minutes, or until chicken reaches 165°F (74°C) and sauce has thickened. Uncover for the last 1-2 minutes to let sauce reduce and cling to the chicken.

Finish and season

Stir in lemon juice, chopped parsley and optional basil. Swirl in butter for a glossy finish if desired. Taste and adjust seasoning with additional salt, pepper or lemon juice as needed.

Rest and serve

Let chicken rest in the sauce for 3 minutes off the heat. Serve each breast topped with spoonfuls of the onions, chilies and tomato sauce. Offer lemon wedges and crusty bread, pasta or rice alongside to soak up sauce.