DIABLA SAUCE RECIPES

THE ORIGINAL CAMARONES A LA DIABLA | ALLRECIPES

The Original Camarones a la Diabla | Allrecipes image

Camarones, spice, and rice are the stars of the show in this Mexican-inspired dish. Serve over hot cooked rice and garnish with orange wedges, Cotija cheese, and/or chopped fresh cilantro.

Provided by Jenny Aleman de Bolaños

Categories World Cuisine Latin American Mexican

Total Time 1 hours 0 minutes

Prep Time 25 minutes

Cook Time 35 minutes

Yield 8 servings

Number Of Ingredients 16

Ingredients

1 tablespoon vegetable oil
¾ cup sliced white onion
3 cloves garlic, minced
6 dried guajillo chiles - stems removed, seeded, and cut into large pieces
2 dried ancho chile peppers - stems removed, seeded, and cut into large pieces
2 large tomatoes, cut into chunks
1?½ cups water
½ cup orange juice
1 tablespoon chicken bouillon granules
2 pounds raw shrimp (31-35 count), peeled and deveined
½ teaspoon salt
½ teaspoon ground black pepper
1 teaspoon olive oil
1 tablespoon butter
¾ cup sliced white onion
2 cloves garlic, minced

Steps:

Heat oil in a large skillet over low heat. Add onion and garlic; cook until onion is tender, about 5 minutes. Add dried chiles; cook, stirring constantly, until fragrant, 2 to 3 minutes. Add tomatoes; cook until slightly softened, about 3 minutes. Stir in water and bring to a boil. Reduce heat and simmer until peppers are softened, about 10 minutes.
Blend chile mixture, orange juice, and bouillon in a blender until smooth. Strain through a sieve set over a bowl; discard solids.
Sprinkle shrimp with salt and black pepper. Rinse and dry the skillet. Heat butter and oil in skillet over medium heat. Add onion and garlic; cook, stirring, until tender, about 5 minutes. Add shrimp; cook just until browned on both sides, about 3 minutes. Transfer shrimp to a bowl.
Add sauce to the skillet; simmer over medium heat until slightly thickened, 2 to 3 minutes. Add shrimp; simmer until cooked through, about 5 minutes.

Nutrition Facts : Calories 166.3 calories, CarbohydrateContent 9.5 g, CholesterolContent 176.7 mg, FatContent 5.3 g, FiberContent 2.2 g, ProteinContent 20.2 g, SaturatedFatContent 1.6 g, SodiumContent 502.2 mg, SugarContent 3.9 g

DEVIL'S DIABLO SAUCE CHICKEN RECIPE | CHEFDEHOME.COM

Devil's Diablo Sauce Chicken Recipe | ChefDeHome.com image

Chicken Diablo, or Diablo Sauce Chicken is a spicy hot Chicken main course prepared with freshly made hot diablo sauce. If you love smoking hot chicken then this recipe is for you! This recipe comes together very fast. All you need is a heavy-bottom pot, chicken, chipotle, and few basic pantry ingredients.
We are a family of heat seekers so this chicken is one of our favorite. In our home, we love surprising our guests with something unexpected for dinner parties. Deep red color of chipotle in adobo sauce does magic to this recipe. The color on Diablo chicken is so tempting that no one resists grabbing some even with all the heat. Not just it looks devil-ish delicious but it tastes great too. Rich and smoky aroma of adobo, chicken, smoked paprika, garlic, oregano.... diablo chicken is dream-dinner-with-devils for a chicken and heat lovers.
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This is also a twin recipe. You can either follow the instructions to the end and make Chicken Diablo. Or skip chicken and make Sweet and Spicy Diablo Dipping Sauce to serve with chips. (more on this ahead).
So, today, let's make some spicy hot Chicken!
I originally shared this recipe 3 years ago.. (can't believe it is 3 years already!) ..for a Halloween Party Main Course/Appetizer. I decided to make this chicken again yesterday and share with you main-course recipe for halloween party.
I think, the deep red-orange-ish color of diablo looks very festive and is sure to make a presentation on Halloween Dinner Table! You can certainly tag it "Devil's Diablo Chicken" or just "Diablo Chicken" (diablo means devil in Spanish) to tie it with red-hot-spicy theme!
Diablo Sauce
Diablo Sauce is not just a hypothetical name. There is actually a diablo sauce, served and enjoyed a lot with crabs or seafood. Traditional diablo sauce has all ingredients I used, except chipotle in adobo.
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Now, if you just want to make some diablo sauce to serve with chips or with seafood? Continue the recipe instructions up-to step 6, then don't add chicken but add 2 tbsp of brown sugar, bring to boil with water as per instructions and then process mixture in food processor until smooth. Diablo Sauce is ready!
This recipe is Gluten Free, and also Dairy Free.
I recommend serving Diablo Chicken with rice or a soft bread to scoop the sauce. A side of refreshing salad with be perfect for a complete meal. I hope you will enjoy it as much as we did.
-Savita

Provided by Savita

Categories Main Course Dinner

Total Time 25 minutes

Prep Time 2 minutes

Cook Time 23 minutes

Yield 2 Servings

Number Of Ingredients 15

Ingredients

2 Chipotle in Adobo, fine chopped
1 lbs Chicken, drumets and bone-in breast sliced half
2 tbsp Canola Oil
1/2 tsp Chili Powder
1/2 Cup Red Onion, sliced thin half-moons
2 tbsp Garlic, 3-4 cloves, 2 tbsp when fine chopped
1/2 tsp Paprika, smoked
2 tbsp Tomato Paste
1/2 Cup Tomatoes, 1 medium roma tomato, 1/2 cup when grated
2 tbsp Lemon, lemon juice
1 tsp Oregano
1 tsp Cumin Powder
Cilantro, for garnish
Salt, adjust per taste
4 Cup Rice, cooked, steamed or boiled rice for serving

Steps:

Thin slice onions, fine chop garlic, and fine chop chipotle peppers
Heat oil in a deep, heavy bottom pan. Add chicken (skin side down if using chicken with skin). Shallow fry chicken until brown both sides. (about 3-4 minutes per side).
Remove chicken with a slotted spoon and transfer on a plate lined with paper towel. Add sliced onion, garlic, paprika, and smoked pepper to same pan (heat on)
Saute until onions are reduced and are bit brown at edges. (about 6-7 minutes)
Add chopped chipotle, tomato paste, grated tomato, and 1/2 teaspoon salt. Stir to combine.
Cook tomato mixture until oil separates, and tomatoes are all one-tone in the sauce. (about 5 minutes). At this point add oregano and cumin and continue cook 1 more minute.
Return chicken to the pan, add water, about 1 and 1/2 cup. Bring everything to a rolling boil. Reduce the heat and simmer covered on medium-high heat for another 5-6 minutes or until chicken is fully cooked and sauce has reduced to about half the original.
Add lemon juice, taste and adjust salt. Garnish with cilantro leaves and serve with steamed rice on the side.

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