Pollo a la diabla: the recipe for a dish that few are encouraged to make | the Chronicle

To get away from the traditional Sunday barbecue or pasta, one of the options is Chicken a la Diabla. Its name refers to the spicy flavor of the dish, it is one of the recipes that is largely cooked Mexico.

The garrison of Chicken a la Diabla may vary, this time it will be with green mash and the recipe is Ariel Rodriguez Palacios, cook and driver That tomorrow which airs on Channel 9. Preparation and cooking takes about an hour.

Ingredients

The amount of ingredients for the preparation of the dish is for four people, they can vary and instead of using the whole chicken, you can choose certain parts, like the thigh and the thigh or the breast.

• A chicken
• Ground chilli, required quantity.
• Cayenne pepper, desired amount.
• Garlic, quantity needed.
• White wine, quantity required.
• Vegetable broth, required amount.
• 2 green onions.
• Broccoli, required quantity.
• Red pepper, quantity needed.
• Tomato puree, required amount.
• Tomato extract, required amount.
• Salt and pepper.

Preparing the diabla chicken

1. Chop the chicken and brown in the pan with oil. Remove and discard excess fat.
2. In this same pan, prepare a broth: add the garlic, your choice of spices, the white wine, the tomato extract and the green part of the green onion.
3. In another pan, put the onion, the white part of the green onion and the pepper, all cut into strips. Leave to cook for a few minutes. Add the wine.
4. Add the tomato extract, seasonings, minced garlic, tomato puree and peppers. Add the chicken.
5. Add the broth. Cook for 15 minutes.

Preparation of the green mash

1. Cook the potatoes in plenty of water. Filter and puree, add the milk, butter (optional), pepper, a drizzle of olive oil, salt and nutmeg.
2. Add the roasted garlic paste (optional).
3. Add the arugula leaves and mix everything together.
4. It is optional to incorporate the sautéed broccoli in a pan beforehand.