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Pan-cooked chicken alla diavola

Pan-cooked chicken alla diavola

A simple recipe to offer the unique and unrepeatable taste of true chicken alla diavola!

Product used

Whole Chicken

Cooking time: 
60 Minutes
Preparation time: 
5 Minutes
Total time: 
65 Minutes


  • 1 whole chicken AIA

  • Chili powder

  • Extra virgin olive oil

  • Salt

  • Aromas


Chicken alla diavola is a very popular Italian recipe: it has a lot of variations, depending on the region in which it is served. It is for this reason that it does not have a single and precise preparation, and is therefore the ideal dish for those who have a lot of culinary imagination and wish to indulge in preparing a rich and flavorful second course. The name "chicken alla diavola" has an unknown origin. However, it is thought that the name derives from its particular spicy taste, given by the addition of chili and various aromas that give the meat even more flavor.

Cooking chicken alla diavola can therefore take place in several ways: in the Roman version, which is what we will use, the chicken is crushed by a weight against the frying pan, such as to adhere better and create its crunchy crust.

For this recipe, it is ideal to use Whole Chicken AIA. Below is the recipe for Chicken alla diavola.

To cook chicken alla diavola, start by preparing the ingredients. Take your AIA chicken and cut it from top to bottom along the spine. You can also cut it along the chest, but the important thing is that you can then crush it and make it stick well to the frying pan. Flatten the chicken on a work surface and wet the meat with two tablespoons of olive oil to which you have previously added the chili powder. Sprinkle with salt and pepper and let marinate, so that it can absorb the flavors well. You can also add aromas to further flavor the meat, but do not overdo it - you don't want to obscure its flavor.

Now pour another 3 tablespoons of olive oil in a non-stick pan and place the chicken with the split part down. Cover the chicken with a lid and a weight to keep it pressed while cooking. Keep the chicken in this position and let it cook for 5 minutes over high but not too high of heat, allowing it to brown without burning the skin.

Turn the chicken on the other side and repeat the operation another 4-5 times until the chicken is cooked; it will take about an hour. Serve the chicken well browned, hot and crunchy! Buon appetito!