Chicken Diablo
Chicken Diablo is a bold, fiery skillet dinner with tender chicken thighs simmered in a spicy hot sauce and tomato glaze. Ready in 30 minutes and packed with flavor.
Equipment
- Large skillet
- Paper towels
- Tongs
Ingredients
- 1.5 lbs boneless skinless chicken thighs patted dry
- 2 tbsp olive oil
- 4 cloves garlic minced
- 1/3 cup hot sauce Frank's RedHot recommended
- 1/2 cup crushed tomatoes
- 1 tbsp honey
- 1 tsp smoked paprika
- 1/2 tsp cayenne pepper
- 1/2 tsp onion powder
- salt and black pepper to taste
- fresh parsley for garnish
Instructions
- Season the chicken thighs on both sides with salt, pepper, smoked paprika, and onion powder.
- Sear the chicken in hot olive oil over medium-high heat for 4 to 5 minutes per side until golden. Remove and set aside.
- Cook the minced garlic in the same skillet over medium heat for 60 seconds, stirring constantly.
- Add hot sauce and crushed tomatoes, stir together, and let simmer for 2 minutes.
- Stir in honey and cayenne. Taste and adjust seasoning.
- Return chicken to the skillet, cover, and simmer on low for 10 to 12 minutes until cooked through to 165°F.
- Garnish with fresh parsley and serve immediately.
Notes
- Pat chicken completely dry before searing for the best crust.
- For a creamier version, stir in 2 tbsp heavy cream during the last 3 minutes.
- Leftovers keep for 3 days - add a splash of broth when reheating.