Gourmet Tastes: Paprika-and-Pepper Roast Chicken (Pollo al Diavolo) by tastingtable as adapted from Chad Colby, Chi Spacca, Los Angeles: oasted on a bed of sliced onions instead of a rack, the chicken is heavily spiced with paprika, black pepper and cayenne before its languorous stint in the oven. Serve with plenty of crusty bread for mopping up the tender onions and tasty chicken jus. #Chicken #Paprika #Pepper

Monday, November 25, 2013

Paprika-and-Pepper Roast Chicken (Pollo al Diavolo) by tastingtable as adapted from Chad Colby, Chi Spacca, Los Angeles: oasted on a bed of sliced onions instead of a rack, the chicken is heavily spiced with paprika, black pepper and cayenne before its languorous stint in the oven. Serve with plenty of crusty bread for mopping up the tender onions and tasty chicken jus. #Chicken #Paprika #Pepper

Paprika-and-Pepper Roast Chicken (Pollo al Diavolo) by tastingtable as adapted from Chad Colby, Chi Spacca, Los Angeles: oasted on a bed of sliced onions instead of a rack, the chicken is heavily spiced with paprika, black pepper and cayenne before its languorous stint in the oven. Serve with plenty of crusty bread for mopping up the tender onions and tasty chicken jus. #Chicken #Paprika #Pepper