Pollo Alla Diavola Recipe
spicy chicken, creamy fregola, pancetta, kale
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Chicken
Fregola
Vegetables
Method
Preparation
- 1
Marinate the Chicken
In a large bowl, combine the chicken pieces with olive oil, red chili flakes, minced garlic, salt, pepper, and lemon juice. Allow to marinate for at least 30 minutes.
- 2
Cook the Pancetta
In a large skillet over medium heat, add the diced pancetta and cook until crispy. Remove from skillet and set aside.
- 3
Sauté the Kale
In the same skillet, add the chopped kale to the pancetta fat and sauté until wilted. Remove and set aside.
Cooking
- 4
Cook the Chicken
In the same skillet, add the marinated chicken pieces skin-side down. Cook until golden brown and cooked through, about 7-10 minutes per side.
- 5
Prepare the Fregola
In a pot, bring chicken broth to a boil. Add fregola pasta and cook according to package instructions until al dente. Drain and return to pot.
- 6
Combine Ingredients
Stir in heavy cream and Parmesan cheese into the cooked fregola. Mix well and fold in the sautéed kale and crispy pancetta.
Serving
- 7
Plate the Dish
To serve, place a generous scoop of the creamy fregola on a plate and top with the spicy chicken pieces. Enjoy!
