Pollo alla Diavola, or "Devil's Chicken," is so-called because of the spicy rub that is applied. It's cooked in an unusual manner, too: spatchcocked and pan fried!
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Watch the Pasta Grammar video where we make this recipe here:
For this recipe, you will need:
1 small whole chicken
Salt
Fresh black pepper
10 tbsp extra virgin olive oil
1 tsp smoked paprika
1 tsp chili powder
1 clove garlic
1 fresh rosemary sprig
1 fresh thyme sprig
2 bay leaves
"Spatchcock" the chicken by cutting up the breast bone with a pair of kitchen shears and spreading it flat. Cover with parchment paper or plastic wrap and use a meat tenderizer to flatten the chicken as much as possible. Trim off the tips of the wings. Generously salt and pepper both the inside and outside of the bird.
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Mix 4 tbsp olive oil with the paprika and chili powder. Rub this mixture over the entire chicken, including the inside.
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Add 6 tbsp olive oil into a large cast iron pan and bring up to a high temperature on the stovetop. Lay the chicken flat into the pan so that the inside is facing down and sear for 5 minutes. Using two pairs of tongs, flip the chicken over and sear the other side for a further 5 minutes.
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Lower the heat to "low," flip the chicken again, and tuck the garlic and herbs around it. Place a large pot full of water on top of the chicken. This will press the bird flat so that it cooks evenly.
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Continue to cook, flipping the chicken every 10 minutes, for about an hour or until it is cooked through (the meat should register 165 degrees F or 74 C with an instant read thermometer).
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Allow to rest 5 minutes before carving and serving. Buon appetito!