All I can say about this recipe is, the devil made me do it. And eat it too!
There are many versions of this dish, with names from Chicken Diablo to Pollo del Diavolo and more. Each one lays claim to the “original” title, of course, and given that there are so many ways to spice up chicken, nobody needs to dispute those claims. All you do is look around for a rendition that suits your taste:
This dish really isn’t that zesty as written. The reason is, I wanted to leave plenty of room for you to experiment and find your own devilish combo of flavor and heat. I usually garnish with sliced chiles of some sort; I prefer Serrano rings or slivered Thai chiles. That’s one way to add heat that can be custom-tailored to each diner. For instance, my spouse doesn’t like a lot of zest, so she leaves off the fresh chiles. I, on the other hand, don’t mind eating with a fire extinguisher to hand, so I pile on the pungent peppers. And some more Crystal. And maybe even some Sriracha or sambal oelek.
If you want the base dish to be hotter, add sambal oelek or garlic chile sauce directly to the dish as you cook it. I think the Asian style hot sauces give the best flavor, but if you’re a fan of Tabasco or similar, then by all means, go for it! Or bake fresh chiles directly into the mix. The options are endless.
If you have kids to feed (or worse yet, Yankees), you can tone down the heat and still have a tasty meal. Just don’t leave out the zesty sauces. Angel food is for cakes, not this stuff…
Enjoy the (Pollo del Diablo) Heat!
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