Reviewed: Oct. 31, 2009

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!

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lovetocook

Cooking Level: Intermediate

Home Town: Perrysburg, Ohio, USA

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Reviewed: Jun. 6, 2009

Like many other reviews mentioned, it was good but just not as spicy as I hoped. I doubled the hot sauce and added some chili powder and it was still pretty mild. Also, I didn't notice until I had already started on it that it was to marinade for 2 hours, so I just let it simmer in the sauce. I also added some mixed bell peppers. Maybe next time I'll add some fresh chilies? Overall though, I enjoyed it:)

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bittttersweet

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Reviewed: Feb. 19, 2008

REALLY EXCELLENT SPICY HOT RECIPE THAT MY HUSBAND AND I WILL MAKE AGAIN AND AGAIN.

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EKSTINNETT

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Reviewed: Sep. 21, 2007

I also marinaded the chicken for about 24 hrs. Upped the amount of hot sauce, and added some garlic powder to the marinade/sauce too. It was too spicy for me, but Husband liked it. Thanks!

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Caroline C

Cooking Level: Expert

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Reviewed: Jun. 24, 2007

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!

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windedmama

Cooking Level: Intermediate

Home Town: Framingham, Massachusetts, USA

Living In: Northborough, Massachusetts, USA

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Reviewed: Jan. 4, 2007

The BF liked this a lot. Apparently the best thing I've made so far. Added more cumin, paprika to it. Also added tabasco...def. a keeper. So easy!

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melpy

Cooking Level: Intermediate

Home Town: Elkridge, Maryland, USA

Living In: Carlisle, Pennsylvania, USA

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Reviewed: Dec. 19, 2006

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.

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Irene Graver

Cooking Level: Intermediate

Home Town: London, Greater London, England, U.K.

Living In: Calgary, Alberta, Canada

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Reviewed: Nov. 2, 2006

This recipe was a snap to make! The chicken was moist and the flavor was good. I am looking forward to the leftover chicken diced on a salad for lunch today!

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SQUAREONE

Cooking Level: Expert

Home Town: Edmonton, Alberta, Canada

Living In: Trail, British Columbia, Canada

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Reviewed: Aug. 7, 2006

I used half of the suggested amount of hot pepper sauce with tabasco sauce and I found it quite spicy. I used cubed tofu instead of chicken and used enough rice that when mixed together it was a bit like a jambalaya. I poured some Chunky Blue Dressing ontop and it was great. It was like eating a plate of Buffalo Wings.

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Léah Fugère

Cooking Level: Intermediate

Home Town: Edmonton, Alberta, Canada

Living In: Barrie, Ontario, Canada

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Reviewed: Jul. 26, 2006

Really good. I added extra spices to my mix (cayenne pepper and lots of Louisiana hot sauce) to give it extra bite. My husband really liked this as well.

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doyenne1

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Reviewed: May 16, 2006

My husband LOVED this dish. I thought it was ok, next time I'll use less ketchup since I didn't like that flavor. Putting it over rice was a nice touch, I like the texture of it with the sauce.

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HOBBES7895

Cooking Level: Intermediate

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Reviewed: Apr. 29, 2006

This was really good. Quite spicy, next time I think I will use a little less hot sauce. other then that really good on white rice.

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Stac

Home Town: Mankato, Minnesota, USA

Living In: Seattle, Washington, USA

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Reviewed: Mar. 5, 2006

Boy was this bad. Wish there was a no star. This dish was NOT a hit between my husband and me. This is NOT spicy and does NOT taste similary to buffalo wings AT ALL. I followed the recipe exactly.

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RACHEL1070

Cooking Level: Expert

Living In: Anchorage, Alaska, USA

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Reviewed: Jan. 26, 2006

I did this recipe today and was the best dich I ever did.Fabulosa

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Luis Gomez

Cooking Level: Professional

Home Town: Ponce, Ponce, Puerto Rico

Living In: Belleville, Illinois, USA

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Reviewed: Mar. 18, 2005

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.

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DOGLOVER22

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Reviewed: Mar. 14, 2005

This easy recipe gave very flavorful, but different, moist chicken.

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MARTYSCHWARTZ

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Reviewed: Sep. 2, 2004

Great spicy dish! My husband loved it but next time I won't fry it, but either stick it in the oven for 30 minutes or put it in my george foreman grill.

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KUL567

Cooking Level: Expert

Home Town: Rome, Lazio, Italy

Living In: Tempe, Arizona, USA

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Reviewed: Aug. 18, 2004

This was pretty tasty but I got an upset tummy.

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KIMBERLYANN327

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Reviewed: May 30, 2004

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!

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