Chicken Diablo

By á-14060

Ingredients

• 1/4 cup Olive Oil
• 4 4-ounce Boneless Skin-On Chicken Thighs (pounded to a 1/4-inch thickness)
• Kosher Salt and freshly ground Black Pepper
• 2 Garlic cloves (sliced)
• 1 Red Bell Pepper (thinly sliced)
• 1 Jalapeno (sliced into rings)
• 1 14-ounce can San Marazano Tomatoes (crushed)
• 2 tablespoons Capers (rinsed and drained)
• 1/2 cup Roughly chopped fresh Flat-Leaf Parsley leaves

Details

Servings 1
Cooking time 30mins
Adapted from abc.go.com

Preparation

Step 1

step 1

ingredients 4 4-ounce Boneless Skin-On Chicken Thighs (pounded to a 1/4-inch thickness)
Kosher Salt and freshly ground Black Pepper

instructions Season the chicken with salt the night before, if desired.

step 2

ingredients 1/4 cup Olive Oil
2 Garlic cloves (sliced)
1 Red Bell Pepper (thinly sliced)
1 Jalapeno (sliced into rings)

instructions Put a Dutch oven or deep cast iron skillet over medium-high heat. Add the olive oil to the preheated pan. Season both sides of the chicken with salt and pepper. Put the chicken skin-side down in the pan and cook until golden brown, about 2 minutes. Flip the chicken and cook for another 30 seconds. Add the garlic, bell pepper, jalapeno, and a pinch of salt, and cook for another 30 seconds.

step 3

ingredients 1 14-ounce can San Marazano Tomatoes (crushed)
2 tablespoons Capers (rinsed and drained)

instructions Add 1/2 cup water and deglaze the pan, scraping with a wooden spoon to get up the browned bits on the bottom of the pan. Cook until the liquid is reduced by half, another minute. Add the tomatoes with juices and capers, cover the pan, and cook for 2 minutes.

step 4

ingredients 1/2 cup Roughly chopped fresh Flat-Leaf Parsley leaves

instructions Remove the pan from the heat and stir in the parsley. Taste and adjust the seasoning, adding salt and pepper as needed. Serve immediately.

Helpful Tips:
1. The chicken should be dry so it doesn't pop in the oil.
2. Use a cast iron skillet for this recipe because it retains the heat throughout the pan.
3. Add some of the parsley while cooking and let it stew. Then, at the last second, add the raw parsley for a full spectrum of flavor.

print recipe