Nobody knows why "pollo alla diavola" is called like that.
Certainly this is a spicy dish which can remind you of flames and fire!! Anyway just make sure you don't add too much cayenne pepper like I did. I certainly thought my mouth was on fire when I had it , whereas my husband seemed to happily munch away.
That's why I desperately needed a glass of wine after each mouthful. You can imagine how tipsy I got after this fiery meal! Next time I will make sure..
With the exception of the excess pepper I absolutely loved this chicken. It is just like putting on a barbecue as the taste is pretty much the same: smoky and full of flavour. Definitely a must try dish! Perhaps at the weekend?:-)
- Prep Time : 25 minutes
- Cook Time : 1 hour 10 minutes
Wash and clean the chicken removing the giblets. With the scissors, starting from the breast, cut the chicken into half
Butterfly the chicken and then flatten by pressing your hands over it
Massage it all over with salt, olive oil, lemon juice, finely chopped rosemary and with the cayenne pepper.
Put it in a large pan, saute the chicken with the split downwards, placing a lid on top which is smaller than the pan and seal for 4 to 5 minutes over a medium to high heat. Then turn over and repeat.
Carry on cooking the chicken over a medium heat turning from time to time until cooked. A chicken that weights 1Kg will take about 1 hour to cook. Check by pricking with a fork whether it is still pink in colour
Serve piping hot!
As I have used rosemary in the chicken, I am entering this into Cooking with Herbs hosted by Karen of Lavender and Lovage.