DISH RESEARCH · Main dish
Pollo alla Diavola
GialloZafferano’s selected Roman pollo alla diavola opens and flattens a whole chicken, coats it with cayenne, coarse salt, herbs, garlic and olive oil, then cooks it in a pan under a weight.
About Pollo alla Diavola
Research draft based on the references below. These notes describe particular recipes and presentations; ingredient connections are still being reviewed.
GialloZafferano’s selected Roman pollo alla diavola cooks a flattened whole chicken in a pan under a weight. Cayenne, garlic, sage and rosemary form a spicy aromatic coating around the meat and skin.
The chicken is opened along the breastbone, its central bone removed, and the body spread flat. Coarse salt, cayenne and the herbs are blended with garlic before olive oil turns them into a paste.
The chicken is flattened further and rubbed with this mixture inside and over the skin. A separate application of olive oil greases the large pan before the chicken is placed beneath its weight.
Low heat and sustained pressure brown one side before the chicken is turned once. Cooking continues on the other side with the weight maintaining contact between the skin and the pan.
The finished chicken is moved to a board and cut into serving pieces. Its browned crust and herb-and-cayenne coating give this selected pan-cooked version its crisp, aromatic character.
Ingredients in Pollo alla Diavola
Recorded ingredient connections, rather than a complete recipe. Explore an ingredient for more detail.
- Chickenprotein
- Olive oilcooking medium
- Garlicseasoning
- Chilli pepperseasoning
- Black Pepperseasoning
- Saltseasoning
- Rosemaryseasoning
Ingredient connections awaiting review. Versions and preparation vary.
Origins & food traditions
Explore the countries and cooking traditions associated with this dish. These connections do not establish a single birthplace or limit where the dish is eaten today.
Countries
Cuisines & regions
Associations in the cited sources
These describe source-specific cultural or geographic connections. Catalogue links may still need review.
- Cooking traditions
- Roman-style