Recipe by Deanna Passero Suppes
"This Spanish chicken dish was a hit with me and my husband who love spicy food. This recipe tastes similar to buffalo wings, but without all the calories. The leftover chicken can be used chopped over salad greens too."
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hot pepper sauce
reduced fat sour cream
skinless, boneless chicken breast halves
This is just the recipe I was looking for! A mexican restaurant where I live serves a dish called Chicken ala diablo and I wanted to duplicate it at home. When I made it I did not marinate the chicken in the sauce, I cut the chicken in strips, like for fajitas, and sauteed them in a skillet, then I just added the sauce to the chicken. You can completely avoid the "buffalo wing" flavor if you use an authentic mexican hot sauce like Cholula. I then serve it with flour tortillas, rice and beans. Homemade salsa and chips. YUMMY!
I am kind of torn as to what rating to give this. The chicken itself turned out fine. The taste of the sauce was basically like a watered down traditional buffalo wing sauce. Since we like our buffalo wing sauce with a fuller flavour, this watered down version was a bit disapointing. My husband basically said that it would have been better (and easier) if I had just poured regular buffalo wing sauce over the chicken. I think if you find the regular buffalo sauce to be too spicy, this would be great to coat either chicken breasts or even regular wings.
DH said it is a "6" star!! He absolutely loved it. I serve this on top of the mexican fire rice from this site. mmmmm mmmm mmmmm
Very tasty and spicy. I used the thin sliced chicken cutlets which I marinated in a ziplock for 24 hours. I then grilled them on my George Foreman. Served on sub rolls with lettuce & tomato. Very gourmet style sandwiches!
Read the reviews and decided to use Cholula mexican hot sauce, instead of a hot pepper sauce so it would have more spanish/mexican flavors. Added some diced jalapenos to sauce. I too chose to strip chicken, seasoned strips with cumin, coriander, and crushed red pepper flakes, cooked in skillet with oil and garlic per recipe until nicely brown then added sauce. It seemed a little too sweet/tangy when I first mixed up the sauce, so I adjusted for more heat /spice. Served it with spanish rice and beans.
Wow! this recipe is excellent. It tastes very much like Peri Peri that I tasted in South Africa, I believe peri peri originates from Mozambique. I found it very good without putting the sauce over after it was cooked, but my husband who is a spice freak dowsed it with the sauce and loved it. He then had a cheese sandwich with the left over sauce. Yum this will be cooked often. Thank you.
Very Yummy! This recipe was easy to make and both my fiancee and I really enjoyed it. We had it over yellow rice (saffron rice). I also added a little cayenne pepper to the recipe for an extra kick - we like it spicy!
I thought it was pretty good, but something seemed to be missing. My kids didn't like it. They thought the sauce was too spicy. They ate it after I took off some of the excess sauce.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 129
A simple tortilla topped with Mexican fillings gives you a burst of spicy flavor.
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This tangy chicken dish is ready in about 30 minutes.
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