Poulet à la Diable (Devil's Chicken)
A spicy and flavorful chicken dish where chicken pieces are marinated in a blend of chili peppers, garlic, ginger, and other spices, then typically fried or grilled until crispy and served with a vibrant sauce.
🧂 Ingredients
- 1 kg Chicken(cut into pieces (thighs and drumsticks recommended))
- 2 large Onions(chopped)
- 6 cloves Garlic(minced)
- 1 inch piece Ginger(fresh, grated)
- 2 medium Scotch bonnet peppers(seeds removed, finely chopped (adjust to spice preference))
- 2 tbsp Tomato paste
- 4 tbsp Vegetable oil(for marinade and frying)
- 2 cubes Chicken bouillon cubes(crumbled)
- 1 tsp Salt(or to taste)
- 0.5 tsp Black pepper(freshly ground)
- 0.5 cup Water
👨🍳 Instructions
- 1
In a bowl, combine the chopped onions, minced garlic, grated ginger, chopped scotch bonnet peppers, tomato paste, 2 tbsp vegetable oil, crumbled bouillon cubes, salt, and black pepper. Mix well to form a marinade.
- 2
Add the chicken pieces to the marinade and toss to coat evenly. Cover and let it marinate for at least 30 minutes at room temperature, or preferably 2 hours in the refrigerator.
- 3
Heat the remaining 2 tbsp of vegetable oil in a large skillet or pot over medium-high heat.
- 4
Carefully place the marinated chicken pieces in the hot oil, ensuring not to overcrowd the pan. Fry in batches if necessary, until golden brown and crispy on all sides. Remove the chicken and set aside.
- 5
Pour off excess oil, leaving about 1 tbsp in the pan. Add the reserved marinade to the pan and cook for 2-3 minutes, stirring constantly, until fragrant.
- 6
Add the 0.5 cup of water to the pan and bring to a simmer. Return the fried chicken pieces to the pan, cover, and reduce the heat to low. Simmer for 20-25 minutes, or until the chicken is cooked through and the sauce has thickened slightly.
- 7
Taste and adjust seasoning if needed. Serve hot, typically with white rice or fufu.
💡 Pro Tips
- ✓For a spicier dish, leave some seeds in the scotch bonnet peppers.
- ✓Ensure the oil is hot before frying the chicken to achieve a crispy exterior.
- ✓Don't overcrowd the pan when frying to ensure even browning.
🔄 Variations
- Grill the marinated chicken instead of frying for a lighter version.
- Add other vegetables like bell peppers or okra to the sauce during the simmering stage.