Pollo a la Diabla – Mexican Deviled Chicken

Pollo a la Diabla (Mexican Deviled Chicken) is an authentic taste of Mexico! Tender, juicy, seared chicken smothered in a smoky, spicy tomato-based sauce.

Let’s talk about Pollo a la Diabla, or Mexican Deviled Chicken. This Mexican dish offers an authentic taste of Mexico, with deep, rich flavor using fresh ingredients. This one-pot-wonder is easy to make. The tender, juicy chicken is smothered in a smoky, spicy tomato sauce with sweet red onions, garlic, chipotle, chilies, and lime juice.

What Does “Deviled” Mean In Cooking?

I was craving chipotles when I first discovered this recipe for Mexican Deviled Chicken. I will admit this is an intimidating recipe at first. The name “Mexican Deviled Chicken” sounds hot and spicy. The term “deviled” intrigued my inner food geek curiosity, and I did some research. It turns out that the culinary term “deviled” has several meanings when used to describe a dish.

I stumbled across an online article by Judy Walker of The Times-Picayune in New Orleans, Louisiana. In this article, Judy states that according to The Oxford Companion to Food, “devil” was first used as a noun as a culinary term in the 18th century. By the early 19th century, the noun devil became a verb, “meaning to cook something with fiery hot spices or condiments.” This connection is related to “the devil and the excessive heat in hell.”

The term “Deviled” can warn people about the flavor of a dish. The term often refers to something spicy, but not always. If you look in various cookbooks, there will probably be at least one or more recipes that use “deviled” in the title. Recipes include deviled ham, eggs, crab, and even devil food cake! (In case you wonder, Devil’s Food Cake got its name from its red hue. It has nothing to do with heat or spice.)

Most often, “deviled” implies a preparation with a sharp flavor, most often derived from mustard, vinegar, cayenne, or other chilies. “Deviled” is a term used to describe a heavily seasoned food that’s dark, rich, chopped, ground, or whole mixture served hot or cold. Hence, the reason why many foods, including eggs and crab, are served “deviled.”

Surprisingly, this “deviled” chicken dish was nothing to fear but an excellent dish to embrace!

What’s In Pollo a la Diable

Chicken Thighs: boneless-skinless chicken thighs are juicier and provide more flavor. Eliminate the skin; it will make the recipe leaner. The skin also becomes rubbery when simmered in the sauce. Use boneless-skinless breasts only if you prefer.

Oil: I almost always use extra virgin olive oil. Use your preferred cooking oil.

Vegetables: chopped red onion, Roma tomatoes, and garlic. You can use whatever kind of onion you have on hand.

Chili Peppers: chipotle peppers in adobo sauce. A little extra sauce can be added for extra spice and flavor.

Liquid: Chicken broth thins the chipotles in a spicy sauce.

Seasoning: sea salt to taste

Lime Juice: gives brightness and zip to the spicy sauce.

How to Make Pollo a la Diabla

Here’s a basic overview of how to make pollo a la diabla. The recipe card at the end of this post provides detailed instructions with times and temperatures.

1. Saute the onions.
2. Brown the chicken.
3. Blend the chipotles.
4. Cook the chicken and vegetables.
5. Simmer the chicken in the prepared sauce.
6. Add the lime juice and season with salt to taste.
7. Serve!

Serving Pollo a la Diabla

Pair the pollo a la diabla with Mexican rice and fresh avocado, or use the chicken to fill a tortilla with refried beans, cheese, and sour cream or crema. Anything creamy or starchy helps balance the spice. We enjoy this spicy chicken with all of these sides, but if you serve it, it will be delicious!

Storing & Reheating Leftovers

Store leftover pollo a la diabla in an airtight container in the refrigerator for 3-4 days or freeze for up to 3 months.

Reheating

Reheat leftovers in a pan on the stove, stirring over low heat, until heated. Add some extra chicken broth or water to help thin the sauce if it is too thick.

I have made this dish several times since I originally posted in 2016. This Mexican Deviled Chicken is HEAVENLY! There is nothing hellacious about it at all. It has the perfect amount of heat, and, best of all, it is straightforward to make.

I hope you enjoyed this recipe as much as we do!